Thai red curry
Forget ordering takeaway and make your own Thai red chicken curry at home. This classic dish takes just 15 minutes to prep and it's bursting with flavour.
Crying tiger Thai salad
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- 4 as part of a meal
Skip to ingredients
- small pack corianderleaves and stalks separated
- 1 tsp oyster sauceor fish sauce
- 1 tsp soy sauce
- 1 tbsp olive oil
- 250g beef fillet steak
- large handful mixed, soft herbs(we used mint, coriander and Thai basil), to serve
For the dipping sauce
- 2 limesjuiced
- ½ onionfinely chopped
- 2 tbsp fish sauce
- 1 tsp sweet chilli sauce
- 1 red chillifinely chopped
- 1 tbsp toasted rice powder(optional)
Nutrition: Per serving
- kcal127
- fat6g
- saturates2g
- carbs3g
- sugars2g
- fibre1g
- protein14g
- salt1.9g
Method
step 1
Finely chop the coriander stalks and combine with the oyster and soy sauces. Lightly season, then tip into a sandwich bag with the steak. Massage the marinade into the meat, then put in the fridge for up to 3 hrs, but at least 1 hr.
step 2
Put the dipping sauce ingredients in a bowl, finely chop 3/4 of the coriander leaves and add them too. Taste the sauce – if you like it sweeter, add a little more sweet chilli sauce; if you prefer it more salty, add a little extra fish sauce. Set aside.
step 3
Heat a frying pan over a high heat and, once very hot, cook the steak for 2-3 mins each side, depending on how well done you like it. Rest the steak for 5-10 mins before slicing and serving on a bed of herbs, with the sauce on the side.
