| food | Food type | Main Ingredients | Take time | Serve |
|
Thai |
Curry | Beef | 45 Min |
1 place |
ingredient
- Ingredients for 1 serving
- 200 grams of cooked rice
- 200 grams Australian Wagyu Ribeye
- 0.5 grams of salt
- 0.5 g ground white pepper
- 100 grams of massaman sauce
- 0.5 g. Kaffir lime leaves, for decoration
- 0.5 g. sliced chili peppers, for decoration
- Cooks 1,000 grams of rice.
- 500 grams of rice, Benjarong Jasmine rice
- 750 grams of water
- Massaman sauce 300 ml.
- 50 grams of massaman curry paste
- 50 grams of red curry paste
- 100 ml coconut milk for stir-frying
- 150 grams coconut milk for curry
- 100 ml. plain water
- 75 grams of palm sugar
- 5 ml fish sauce
- 10 grams of red chili peppers
Preparation
- Heat a pan, add coconut milk and simmer until the coconut milk separates.
- Add red curry paste and massaman curry paste and stir-fry until fragrant, then add palm sugar. Once the palm sugar has dissolved, add 1 part coconut milk and water.
- Add sliced chili peppers and bring to a boil. Season with fish sauce and simmer until cooked. Strain to keep only the steak sauce.
- Heat a pan and add oil for grilling the meat. Place the meat in the pan and cook each side to your liking. When done, let it rest for 3-5 minutes before slicing and serving.
- Served with Benjarong Jasmine rice.
