Spicy Thai Beef Yellow Curry

SPICERS TAMARIND RETREAT / THE TAMARIND RESTAURANT

20 MINUTES PREP TIME | 30 MINUTES COOK TIME | SERVES 2

INGREDIENTS

CURRY PASTE

2 coriander roots 1cm fresh turmeric 2cm fresh Buderim Ginger 2 red eschalots, finely chopped

CURRY

500ml coconut cream 4 tsp yellow curry paste 2 tsp palm sugar 2 tsp fish sauce 1 long red chilli 1 red pepper 1 sliced onion 200g beef tenderloin, thinly sliced 4 garlic cloves 1 birds eye chilli 1 long red chilli

8 cherry tomatoes halved ½ cup torn fresh Thai basil leaves 2 tbps fresh lime juice 1 lime for wedges 2 tbsp oil 30g fried shallots

METHOD

1. To make the curry paste, in a mortar and pestle, pound coriander roots, turmeric and ginger into a fine paste then set aside . 2. Add the eschalots, garlic cloves and chillies to the mortar and pestle and pound into a paste. Then combine with the coriander roots, turmeric and ginger and mix together. 3. For the curry, in a heavy based saucepan, heat 2 tablespoons of oil. 4. Add the beef and seal all sides. 5. Add the curry paste, palm sugar, fish sauce and continue to cook until paste is fragrant. 6. Add the coconut cream and pour over the beef. 7. Add peppers, chilli and onion. 8. Reduce heat to low and simmer until beef is tender (approx. 10 minutes). 9. With about 1 minute remaining add cherry tomatoes. 10. Season with fish sauce and lime juice to taste. 11. Finish with fresh basil and or coriander, fried shallots and a wedge of lime.