Thai rump red curry with grilled celeriac and Thai basil - Irish Beef USA

Name: Thai rump red curry with grilled celeriac and Thai basil - Irish Beef USA
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; 1 tsp. coriander seed (briefly toasted and ground into fine powder); 1tsp. 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; Steamed jasmine rice

www.irishbeefusa.com

The flavours of the Irish rump steak stand up to the richness of this coconut cream red curry and pair wonderfully with the earthy flavour of BBQ charcoal grill

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.irishbeefusa.com.

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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
1 tsp. coriander seed (briefly toasted and ground into fine powder)
1tsp. 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
Steamed jasmine rice