Years of travelling around the islands and mainland in Thailand have given us not only rich memories but some fantastic recipes. This slow cooked beef recipe will keep everyone in the family happy.
500g Oyster Blade steak
400ml 100% coconut cream
1 stalk lemongrass, white part only
4 kaffir lime leaves
2-4 red chilies, seeds removed, vary for heat preference
Roots of bunch coriander
1 tsp coriander seeds
1 tsp cumin seeds
1-2 tbsp fish sauce, to taste
1-2 tbsp coconut sugar or palm sugar, optional, to taste
1 heaped tbsp fresh green peppercorns, (optional)
Juice of 1 lime
Pickled Shallot and Coconut Salad (optional):
1/3 cup coconut vinegar
1 tbsp coconut or palm sugar
2 Asian shallots, finely sliced
Toasted coconut chips
1 cup fresh coriander leaves
1 Red chili, seeds removed and sliced fine
2 kaffir lime leaves, sliced as finely as possible
Blend white part of lemongrass, kaffir leaves, chilies, coriander roots, and spices with a splash of coconut cream until smooth.
Add paste, cream, sugar and meat into the slow cooker and cook for 6-8 hours. Add peppercorns, fish sauce and lime juice to taste before serving.
For those without a slow cooker use the Stove Top:
Fry off the paste in a little coconut oil or cream until fragrant. Add remaining ingredients, turn heat to low and simmer for 3-4 hours, stirring occasionally, until meat is tender.
Gently heat coconut vinegar and sugar, take off the heat and add shallots. Let pickle for at least an hour if possible, or preferably through the day.
Drain and combine with coconut, chilli, lime leaves and coriander when serving.
Kop Khun Khap!
About 1888 Team
The team at 1888 certified are always on the lookout for new and interesting dishes that are easy to prepare and great to eat. We have the benefit of having some self confessed “food…