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.
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
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
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.