Seared steak, crushed peanuts, fluffy rice, coconut & lime
2
Serves 4
Total 30 minutes
basmati rice 1 mug (300 g) large brinjals 2 (400 g each) quality sirloin steaks 2 x 225 g spring onions 1 bunch dry-roasted peanuts 50 g
Thai red curry paste 2T light coconut milk 1 x 400 g can lime 1
1 Put the rice, 2 mugs of boiling water (600 ml) and a pinch of sea salt into a deep non-stick pan on a medium heat, cover, and cook for 12 minutes. Chop each brinjal into four chunky rounds and place on top of the rice for the last 8 minutes, keeping it covered. Meanwhile, cut off the sinew, season the steaks with a small pinch of sea salt and a pinch of black pepper, then use tongs