Super Food Ideas - - MAINS -



¼ cup mas­saman curry paste 2cm piece fresh ginger, finely grated 2 gar­lic cloves, crushed ½ lemon­grass stalk, white part only, very finely chopped 600g beef rump steak, trimmed 2 ta­ble­spoons sweet chilli sauce 2 ta­ble­spoons white vine­gar 3 baby cu­cum­bers, thinly sliced into rounds 400g chat pota­toes 1 ta­ble­spoon peanut oil 2 tea­spoons tamarind puree 2 tea­spoons brown sugar 2 tea­spoons fish sauce 2 tea­spoons crunchy peanut but­ter 270ml can light co­conut milk 120g mixed salad leaves 200g tomato med­ley, sliced 1 small red onion, thinly sliced into rounds ½ cup fresh co­rian­der leaves ¹⁄³ cup fresh Thai basil leaves ¼ cup fresh mint leaves 1 cup bean sprouts, trimmed ¼ cup roughly chopped roasted peanuts

1 Com­bine 2 ta­ble­spoons curry paste with 1 ta­ble­spoon wa­ter, ginger, gar­lic and lemon­grass. Place beef in a shal­low glass or ce­ramic dish. Rub all over with paste mix­ture. Cover. Re­frig­er­ate for 3 hours or overnight. 2 Mean­while, com­bine chilli sauce and vine­gar in a glass bowl. Add cu­cum­ber. Sea­son. Cover. Set aside for 2 hours. 3 Place pota­toes in a large saucepan. Cover with cold wa­ter. Bring to the boil over high heat. Re­duce heat to medium. Boil for 10 to 12 min­utes or un­til just

ten­der. Drain. Cool for 15 min­utes. Slice thickly. Driz­zle with peanut oil. Sea­son with salt and pep­per. 4 Heat a large char­grill pan on medium-high heat. Cook potato slices, in batches, for 2 to 3 min­utes or un­til charred. Trans­fer to a plate. Cook steak for 3 to 4 min­utes each side, for medium, or un­til cooked to your lik­ing. Trans­fer to a plate. Cover loosely with foil. Set aside for 5 min­utes to rest. 5 Mean­while, cook re­main­ing curry paste in a small saucepan over medium-high heat for 2 min­utes. Add tamarind puree, sugar, fish sauce, peanut but­ter and co­conut milk. Bring to a sim­mer. Re­duce heat to medium. Sim­mer, stir­ring oc­ca­sion­ally, for 4 to 5 min­utes or un­til sauce thick­ens. 6 Ar­range salad leaves, potato, tomato, onion, herbs, bean sprouts and cu­cum­ber on a large plat­ter. Slice beef. Place on top of salad. Driz­zle with tamarind sauce and sprin­kle with peanuts. Serve. NU­TRI­TION: (per serve) 2327kj; 25.4g fat; 7.7g sat fat; 40g pro­tein; 37.2g carbs; 10.5g fi­bre; 90mg chol; 1361mg sodium.

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