Recipe courtesy of Sarah Benjamin
- First, make the spice paste by blending all the ingredients together in a food processor until smooth. Add some oil to help it along. Set aside.
- Heat up oil in a heavy pot over a medium heat, and fry the spice paste until fragrant, and oil is coming to the surface. Toss in brown sugar and fish sauce. Stir well.
- Add the coconut milk, palm sugar and salt, and bring the curry to a boil.
- Turn the heat down, cover the pot, and simmer for 15-20 minutes, until the sauce is thickened. Season to taste with additional sugar, if necessary. Stir in the julienned most of the kaffir lime leaves, and set aside to cool.
- While the beef curry is cooking, make your rice cakes. Stir 2 tablespoons of caster sugar, salt and rice vinegar together until everything is dissolved. Fold this mixture into the freshly cooked rice evenly.
- Wet your hands a little, and scoop out small handfuls of the rice. Press together to form a compact rectangle, like the rice in sushi. Try to get the sides as even as possible. Repeat with all the rice.
- Heat a frying pan up over a medium-high heat and add one tablespoon of oil to the pan. Fry the rice cakes for 1 minute on each side, until lightly crisp. Remove to a plate.
- Stir the fish sauce, 1 tablespoon sugar and soy sauce together until the sugar has dissolved. Brush this mixture onto all sides of the rice cakes, then return to the pan and cook on a medium heat to caramelize on all sides.
- Next, sear your steak. Pat the outside of the steak dry with kitchen paper. Heat a tablespoon of oil in a heavy frying pan over a high heat. Fry the steak for 4-5 minutes, flipping every 20 seconds, until you have a nice golden crust on the outside, and the steak is cooked to your desired doneness. If you have a digital thermometer, the steak should be 54-55C for medium rare. Remove the steaks to a plate, pour over any pan juices, and let them rest for 5-10 minutes. Slice the steak into 1-cm thick slices.
- To serve, lay the rice cakes out on a platter, and top with a slice of steak. Spoon some red curry sauce over, and garnish with julienned Thai basil leaves. Serve alongside lime wedges.
- 5 large Dried Chilies, soaked in water and deseeded
- 1 teaspoon Salt
- 1 Shallot, peeled and roughly chopped
- 5 cloves Garlic, peeled
- 1 5-cm piece of Galangal, peeled
- 2 Stalks of Lemongrass, outer layer and hard ends removed, chopped
- 1 tbs Ground Coriander
- 2 tsp Ground Cumin
- ½ tsp Ground Black Pepper
- 1 tsp Shrimp Paste
- Zest of 2 Kaffir Limes or regular Limes
- 2-4 Bird’s Eye Chilies, stalks removed (or add more if you really like spicy food)
- 1 ½ tbs Brown Sugar
- 1 tbs Fish Sauce
- 3 tbs Vegetable Oil
- 1 cup Coconut Milk
- 3 Kaffir Lime Leaves, finely shredded
- Thai Basil Leaves, julienned, to garnish
- 3 Lime Wedges, to serve
- 2 cups Japanese Short-grain Rice, cooked
- 2 cups Water
- 2 tbs Japanese Rice Vinegar
- 2 tbs + 1 tbs Caster Sugar
- 1 tsp Salt
- 2 tbs Soy Sauce
- ½ tbs Fish Sauce
- 2 large Rib-eye or Sirloin Steaks