MLA Green Beef Curry

  • Prep 15Min
  • Cook 1Hr
  • Style ,
  • Meat
  • Cut
  • Serves 2

Try Thai's most-loved green curry, this time with Australia's beef silver shank! This creamy yet flavourful dish is good to be eaten with rice or rice noodle.

Ingredients

500g Silver Shank
120g Green Curry Paste
500g Coconut Cream
200g Turkey Berry
50g Red Thai Chili, sliced
75g Thai Basil
25g Kaffir Lime Leaves, sliced thinly
2 tbsp Coconut Sugar
2 tbsp Fish Sauce

 

For Green Curry Paste:

120g Green Thai Chili
1 tsp Kaffir Lime Zest
1 tsp Chopped Galangal
½ tsp Salt
½ tbsp Shrimp Paste
2 tbsp Shallot, sliced
½ tsp White Peppercorn
½ tsp Coriander Seeds
1½ tbsp Garlic
½ tsp Cumin Seeds, toasted
30 g Coriander Roots
2 tbsp Lemongrass, chopped

Preparation

For Green Curry Paste:

  • Pound all of the ingredients together starting with the dry spices. Pound until smooth.

 

To cook:

  • Slice the silver shank into bite sized pieces and stew in half of the coconut cream with some water for 45 minutes. 
  • Stir-fry in the curry paste in the remaining coconut cream until some fat starts to separate out. Then, add the turkey berry and the stewed meat. Continue stewing until the turkey berry is cooked.
  • Add in the thai basil, kaffir lime leaves, chili and season with coconut sugar and fish sauce.
  • Serve with rice or rice noodle.