Red Curry Beef on Crispy Rice Cakes - Panasonic Cooking x AFC

Recipe courtesy of Sarah Benjamin

 

METHOD:

  1. 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.
  2. 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.
  3. Add the coconut milk, palm sugar and salt, and bring the curry to a boil.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

INGREDIENTS:

Spice Paste:

  • 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) 

Curry Sauce:

  • 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

Rice:

  • 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