Sizzling Steak Thai-Style Red Curry
Succulent rump steak is the star in this sweet and tangy red curry. You'll sear your beef to perfection, then serve it with a creamy coconut sauce with juicy pineapple and fragrant lemongrass rice.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you start cooking, take your steak[s] out of the fridge, open the packet and let them adjust to room temperature
Add your basmati rice, lemongrass and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once the rice is cooked, remove from the heat and keep covered until serving – this is your lemongrass rice
Meanwhile, boil half a kettle
Heat a large, wide-based pan (preferably non-stick) over a high heat
Pat your rump steak[s] dry with kitchen paper, drizzle them with vegetable oil and season with a pinch of salt on both sides
Once very hot, add the seasoned rump steak[s] to the pan
For rare, cook for 2 min max on each side; for medium-rare, cook for 2-3 min on each side; for medium, cook for 3-4 min on each side
Once the steak[s] is cooked, transfer them to a plate to rest (reserve the pan!)
Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger
Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Slice your red chilli[es] into rounds
Once the steak[s] is resting, return the pan to a medium heat with a drizzle of vegetable oil
Once hot, add the chopped ginger, chopped pepper and red Thai curry paste and cook for 2-3 or min until fragrant
Meanwhile, chop your creamed coconut roughly (if required!)
Dissolve the chopped creamed coconut and fish sauce in 200ml [300ml] [400ml] boiled water – this is your coconut stock
Add the coconut stock and lime leaf[ves] to the pan and cook for 2-3 min or until the pepper has started to soften
Drain your pineapple slices and chop into bite-sized pieces
Tip: Keep the pineapple juice for your smoothies, cakes or marinades!
Add the chopped pineapple to the pan and cook for 2-3 min until slightly softened – this is your Thai-style red curry
Chop your Thai basil finely, including the stalks
Slice the rested steak[s] on a clean board and serve them over the Thai-style red curry with the lemongrass rice to the side (don't forget to discard the lime leaf[ves] and lemongrass!)
Tip: For fancy presentation, press the rice into a small bowl and turn out
Garnish with the chilli rounds (can't handle the heat? Go easy!) and chopped Thai basil and enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, mustard, nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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