Thai Coconut Braised Beef
Servings:
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Ingredients
Instructions
Nutrition
| 800 g | Steak | (braising beef/chuck) |
| 1 | Shallots | |
| 1 small | Cucumber | |
| 2 | Scallions | |
| 3 tbsp | Lime juice | |
| 5 cloves | Garlic | |
| 15 g | Ginger | |
| 15 g | Basil | |
| 4 | Lime leaves | |
| 3 tbsp | Red curry paste | |
| 1 tbsp | Sesame oil | |
| 500 ml | Chicken stock | |
| 1 tsp | Fish sauce | |
| 1 tsp | Soy sauce | |
| 400 ml | Coconut milk | |
| 4 tbsp | Rice wine vinegar | |
| 2 tsp | Sugar | |
| 600 g | White rice |
- Thinly slice the cucumber, and combine it with the rice vinegar, honey and a pinch of salt in a bowl or jug. Toss well and set aside to lightly pickle while the beef cooks.
- Heat the oil in a large casserole dish or saucepan over medium-high heat. Prep and set aside each ingredient: mince the shallot, garlic, and ginger. Season the beef lightly with salt and pepper, then brown in batches until deeply coloured all over. Remove and set aside.
- Reduce the heat to medium. Add the shallot and cook for 2 minutes until softened. Stir in the garlic and ginger and cook for 1 minute. Add the red curry paste and cook for 1 to 2 minutes, stirring constantly.
- Pour in the chicken broth, add the lime leaves, fish sauce, sugar, and soy sauce, then return the beef to the pan. Bring to a gentle simmer, cover with a lid and cook over a low heat for 2 to 3 hours, or until the beef is fork-tender and easily pulls apart. Once tender, stir in the coconut milk and simmer uncovered for 10 to 15 minutes until the sauce is silky and lightly thickened, before finishing with the lime juice and Thai basil.
- Serve over the jasmine rice and finish with basil, scallions, and the pickled cucumber. Store in an airtight container in the fridge for up to 3 days.
Fat:
34g
Saturates:
24.3g
Sugars:
9.1g
Protein:
63.5g
Carbs:
139g
Fiber:
5.1g
93.9%
Calories
140.4%
Carbs
74.7%
Protein
85%
Fat
20.4%
Fiber