Spiced salad of braised beef with roasted rice Archive

Ingredients

• 300g/11oz piece beef skirt (or shin or strap from the fillet or the sirloin)
• 2 tbsp Thai fish sauce (nam pla)
• 400ml/14fl oz coconut milk
• 1 thumb-sized piece galangal
• 2 stems lemongrass, bruised
• 1 thumb-sized piece root ginger, roughly chopped
• 6 lime leaves
• 2 dried red chillies, de-seeded, toasted in a dry pan and crushed
• 1 large lime, juice only
• 2 tbsp palm sugar (or dark sugar)
• 1 green mango or half a green papaya
• 2 handfuls beansprouts
• 4 tiny Thai shallots, thinly sliced (or 2 larger shallots)
• 1 small bunch fresh coriander, leaves only
• 1 small bunch fresh mint, torn leaves only
• 1 small bunch fresh Thai basil, leaves only (or ordinary basil if Thai basil is unavailable)
• 100g/4oz basmati rice, soaked, drained and roasted in a pan until golden