Warialda Belted Galloway Thai Red Curry

warialda

Serves 4

Here’s something to warm you up – a recipe for my favourite curry of the moment.  I have served this delicious red curry sauce and Asian-style salad with a snake bean omelette on the Pope Joan menu, but it works brilliantly with some slow cooked beef from Warialda.

Ingredients:

Bold = available at Hams and Bacon

FOR THE BEEF
750g chuck steak or similar stewing cut, like gravy beef or diced brisket (I use Warialda Belted Galloway Beef)
1 tablespoon sugar
5 kaffir lime leaves
ginger peelings (from the curry paste)
¼ cup soy sauce
4 cloves garlic, leave whole, unpeeled and roughly smashed with the flat side of your knife
enough water to cover
1 small butternut pumpkin, peeled and chopped into rough 2cm cubes

FOR THE CURRY PASTE
50g long red chilli, roughly chopped and deseeded
50g shallots, peeled, and roughly chopped
50g garlic, peeled and roughly chopped
50g ginger, peeled and roughly chopped (reserve peelings- see above)
50g lemongrass, cleaned and bruised
50g fresh galangal, peeled and roughly chopped (if you can’t find fresh galangal, replace with more ginger)
1 tin (400ml) coconut cream
50ml vegetable oil (NOT genetically modified)

FOR THE RICE
300g biodynamic brown rice

1.5lt cold water

FOR THE SALAD
1 green papaya, julienned
½ cup coriander leaves, well washed, plus a handful more for garnish
¼ cup mint/Vietnamese mint leaves
2 tablespoon crispy shallots (look for this at an Asian grocer)
2 tablespoon toasted coconut
1 tablespoon pickled ginger (look for this at an Asian grocer)
1 tsp ginger pickle (look for this at an Asian grocer)

TO SERVE
lime juice
palm sugar
fish sauce (optional)

Method:

FOR THE BEEF

1. Combine all ingredients except the pumpkin in a medium sized, heavy-based pot, and bring to the boil.

2. Simmer gently for 1.5 hrs.

3. Add pumpkin, and continue to simmer for 20 mins, or until the pumpkin is tender.

4. Strain off the beef and pumpkin, reserving the cooking liquid.

FOR THE CURRY PASTE

1. Combine all the ingredients, except the coconut milk and vegetable oil, in a mortar and pestle and lovingly combine by hand OR put them all in a food processor and blitz until you have a smooth-ish paste – I’ll leave that up to you.

2. Add vegetable oil to the large sized, heavy based pot over a medium heat.

3. Once it is hot, add the paste and cook out, stirring, for approximately 10 minutes, or until it is lovely and fragrant.

4. Add the coconut cream and stir to combine. Turn heat to low and let it simmer.

Once you have both your strained, cooked BEEF and your CURRY PASTE ready, combine them and  use the reserved cooking liquid to let out the curry to your desired consistency.

FOR THE RICE

1. Bring the rice and water up to temperature from cold, uncovered, in a medium sized, heavy based pot. Stir occasionally.

2. Once it is boiling let it cook 20 mins, or until the rice is tender with still a little bite to it. Strain well.

FOR THE SALAD

1. Toss all ingredients together in a bowl to combine.

TO SERVE

1. Whisk the lime juice, palm sugar and fish sauce to combine, making it as sweet, salty or zesty as you like it.

2. Divide the rice among four bowls or plates, and cover with a generous amount of curry- making sure to give plenty of sauce.

3. Garnish with a handful of crisp, fresh salad, a drizzle of lime dressing, and a couple of coriander leaves. Enjoy!