Curry pastes are a godsend when it comes to adding a flavour hit, which is why I always have a jar or two in the fridge.
And although it’s better to marinate your meat for a couple of hours, it still tastes great if you only have time to toss it together at the last minute.
Serves 4
INGREDIENTS
800 g (1 lb 12 oz) rump steak, cut into 2 cm (¾ inch) pieces
1 quantity Thai Green Curry Paste (page 93)
8 bamboo skewers, soaked in cold water for 30 minutes
Aromatic pilaf
1 tablespoon peanut oil
1 fresh long red chilli, seeded and finely chopped
2 teaspoons finely grated fresh ginger
300 g (10½ oz/1½ cups) jasmine rice
METHOD
1 Put the meat and curry paste in a bowl and toss to coat well. Thread onto the soaked skewers, then cover and refrigerate for 1–2 hours, or overnight, if time permits.
2 For the pilaf, heat the oil in a saucepan over medium heat. Add the chilli and ginger and cook, stirring, for 1 minute, or until fragrant. Add the rice and stir until it is coated all over, then add 560 ml (19¼ fl oz/2¼ cups) water
and bring to the boil. Cover the pan with a tight-fitting lid, reduce the heat to as low as possible and cook for 15 minutes. Remove the pan from the heat and stand, without removing the lid, for 10 minutes.
3 While rice is standing, cook the beef skewers on a lightly oiled barbecue plate or chargrill pan for 5–6 minutes, or until cooked to your liking. Serve the beef skewers with the pilaf.
Recipe and images from Courtyard Kitchen by Natalie Boog (Murdoch Books) $39.99 available now in all good bookstores and online.
