Serves 4
Ingredients:
Spice Paste:
5 red chillies
2cm piece fresh galangal, sliced
1 tsp shrimp paste
10 red Asian shallots, roughly chopped
4 cloves garlic
2 tbsp oil
1 tsp coriander seeds
500g sirloin, fillet or topside steak
½ tsp salt
1 tbsp oil
2 tbsp tamarind concentrate
2 tsp grated palm sugar or soft brown sugar
2 tbsp coconut cream
Method:
- To make Spice Paste: Place all the paste ingredients in a food processor and process until a smooth paste is formed, scraping down the sides of the bowl regularly.
- Dry-fry the coriander over low heat for 1 minute in a frying pan, shaking the pan constantly. Grind the seeds in a mortar and pestle or food processor.
- Slice the meat into thin pieces. Combine with the coriander and salt, mixing well. Set aside.
- Heat the oil in a wok or frying pan; add the Spice Paste and cook over high heat for 3 minutes, or until very fragrant and a little oily. Remove the Spice Paste from the pan.
- Reheat the wok to high; add the meat in 2 batches and stir-fry for 2-3 minutes or until just cooked. Add the Spice Paste, tamarind, sugar and coconut cream. Toss over very high heat for 1 minute and serve immediately.
Nutrition per serve:
Protein 30g
Fat 20g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 85mg
1370 kj (325 cal)
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