Thai red beef curry and sticky rice – Food & Home Magazine

Ingredients

• 5 red chillies, seeded and sliced
• 1 medium piece ginger, peeled and finely chopped
• 5 garlic cloves, finely chopped
• 1 stick lemongrass, finely chopped
• 1 medium red onion, finely chopped
• 7 lime leaves, finely chopped
• 30ml fish sauce
• 600g jasmine rice
• 1,2 litres water
• 5ml salt
• 800g rump steak, cut into chunks
• 30ml sesame oil
• 2 x 425g tins coconut milk
• 30ml toasted cumin seeds, to garnish, optional
• 30ml coriander or lime leaves, to garnish