I know, I know – it’s far too hot to stand over a stove and consume hot Thai curry in this ridiculous heat. But for those daring, enjoy.
Plus they say spicy food cools you down on hot days.
This dish has transformed our view of Thai. Having always associated Thai spices with chicken or prawns, what a welcome change it was to enjoy a beef dish with all the beautiful, fresh flavours of Thailand – lemongrass, ginger and kaffir lime. Ground beef simmered in milk (or coconut cream) renders the most beautiful, soft meat. We find the flavours are even better the next day. For the ‘spicy’ fiends – this dish doesn’t have to be hot. The spices are mild, and most Thai curry pastes only have a small amount of chili – the rest being fresh, non-hot spices, as listed earlier.
Thai-style Green Curry
Recipe from NZ chef & baker Simon Holst
Extra Foods in Yellowknife stocks a very good quality (no weird hidden ingredients) authentic Thai Green curry paste – Cock Brand – which is very affordable. If you aren’t used to Thai, stick to the lesser amount of curry paste – nothing worse than being a sweating mess trying to enjoy dinner. Which, however, you will be anyway if you too are getting temperatures in the high 20s right up until midnight.
2 Tbsp oil
1 onion, sliced
2 cloves garlic, chopped
2 – 3 Tbsp Thai green (or red) curry paste
2 – 3 Kaffir lime leaves (optional)
500g ground lean beef (or chicken)
3/4 cup coconut cream
3/4 cup chicken stock
1/4 cup natural crunchy peanut butter (I wouldn’t suggest the sugar-added ones most commmon in Canada, but use what you’ve got)
2 Tbsp fish sauce (can be replaced with soy)
1 tsp salt and sugar (leave out if using peanut butter with these included)
1 – 2 cups vegetables, chopped (broccoli, pepper, carrots, beans etc)
jasmine rice (brown Jasmine is available at Extra Foods YZF also)
sour cream or yogurt, and chopped fresh cilantro to garnish
Heat the oil in a large saucepan. Add onions and garlic and cook, stirring frequently. Add curry paste and lime leaves and cook for 1 minute, then add the ground meat. Let meat brown all over.
Add coconut cream, stock and peanut butter. Reduce heat to a gentle simmer and cook for about 8 minutes, stirring occasionally. If it looks too dry, add a little water or coconut cream. Add the fish sauce and seasonings, and the chopped vegetables. Cook until vegetables are tender.
Serve over brown Jasmine rice with the sour cream or yogurt and cilantro.