THAI RED CURRY OF RUMP WITH GRILLED CELERIAC AND THAI BASIL - Irish Beef

Ingredients

• 10 dried long red chillies (deseeded and soaked in cold water until soft)
• 2 tbsp. lemongrass (peeled and thinly sliced)
• 1 tbsp. galangal (peeled and thinly sliced)
• 2 tbsp. shallot (peeled and thinly sliced)
• 2 tbsp. garlic (peeled and thinly sliced)
• 1 tsp. coriander root or stem
• 1 tsp. kaffir lime zest
• 1 tsp. salt
• ¬? tsp. coriander seed (briefly toasted and ground into fine powder)
• ¬? tsp. white peppercorn (briefly toasted and ground into fine powder)
• 1 tsp. shrimp paste
• 300g Irish beef rump steak
• 1 tbsp. curry paste
• 2 tbsp. fish sauce
• 1 tbsp. palm sugar
• 1 small celeriac – peeled
• 200ml coconut cream combined with 1 tbsp. salt
• 2 tbsp. curry paste
• 1 tbsp. coconut oil
• 300ml. coconut cream
• 150ml. stock or water
• 1 tbsp. palm sugar (to taste)
• 1 tbsp. fish sauce (to taste)
• 2 fresh long chillies (sliced diagonally to remove most seeds)
• 4 kaffir lime leaves (fresh or frozen) – 2 kept whole, 2 thinly sliced for garnish
• Handful of picked Thai basil leaves
• Ingredients
• Method