Description
Thai Red Curry, a Jamie Oliver classic, brings spicy, aromatic flavors from Southeast Asia right to home kitchens. Creamy coconut milk and bold spices create an authentic culinary experience you’ll savor with each delicious bite.
Ingredients
Scale
- 2 (225g / 8 oz) sirloin steaks
- 2 (400g / 14 oz) aubergines (large)
- 1 bunch spring onions
- 2 tbsps Thai red curry paste
- 1 (400g / 14 oz) can light coconut milk
- 1 (300g / 10.5 oz) mug basmati rice
- 50g (1.8 oz) dry roasted peanuts
- 1 lime
Instructions
- Rice Preparation: Combine rice, water, and salt in a deep non-stick pan over medium heat, covering and simmering for 12 minutes. Layer aubergine rounds during the final 8 minutes of cooking.
- Steak Seasoning and Searing: Trim steaks, season with salt and pepper. Place fat side down in a large non-stick frying pan over medium-high heat to develop a golden crust. Rotate to sear all sides to desired doneness.
- Spring Onion Charring: Trim spring onions into segments and char alongside steaks in the same pan.
- Peanut Crushing: Use a pestle and mortar to crush dry roasted peanuts into a coarse mixture.
- Curry Sauce Creation: Remove steaks and spring onions. Add aubergine slices to the pan, incorporate curry paste, and stir to coat evenly. Pour in coconut milk and water, simmering for 8 minutes until the sauce thickens.
- Plating and Finishing: Fluff rice and distribute on serving plates. Arrange sliced steak, charred spring onions, and aubergine on top. Drizzle meat resting juices into the sauce and spoon over the dish. Sprinkle crushed peanuts and serve with lime wedges.
Notes
- Meat Searing Technique: Ensure the pan is hot before adding steaks to achieve a perfect golden crust, which locks in flavor and creates a delicious caramelized exterior.
- Aubergine Absorption: Let aubergine slices fully coat with curry paste to maximize flavor penetration and create a rich, aromatic base for the sauce.
- Sauce Consistency: Simmer sauce until slightly thickened, stirring occasionally to prevent burning and develop a deep, complex flavor profile.
- Resting Meat Matters: Allow steaks to rest after cooking, which helps redistribute juices and ensures tender, succulent slices when serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 661
- Sugar: 6g
- Sodium: 124mg
- Fat: 33g
- Saturated Fat: 13g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 29g
- Cholesterol: 79mg