Description
Jamie Oliver’s Thai red curry brings spicy-sweet harmony to your kitchen. Coconut milk and tender chicken blend with aromatic herbs, creating a comforting journey through Thai culinary traditions you’ll savor with each delicious bite.
Ingredients
Scale
Main Protein:
- 2 sirloin steaks (225g each / 8 ounces each)
Vegetables and Aromatics:
- 2 large aubergines (400g each / 14 ounces each)
- 1 bunch of spring onions
- 2 tablespoons Thai red curry paste
Liquid and Additional Ingredients:
- 1 can (400g / 14 ounces) light coconut milk
- 1 mug (300g / 10.5 ounces) basmati rice
- 50g (1.8 ounces) dry roasted peanuts
- 1 lime
Instructions
- Initiate rice preparation by combining 1 cup (240 milliliters) of rice, 2 cups (480 milliliters) of boiling water, and a pinch of sea salt in a deep non-stick pan over medium heat. Cover and allow to simmer for 12 minutes.
- Gently layer aubergine rounds atop the rice during the final 8 minutes of cooking, maintaining the covered pan.
- Trim excess sinew from the steaks and generously season with salt and freshly ground black pepper on both sides.
- Position the steaks fat side down in a large non-stick frying pan over medium-high heat, allowing them to develop a golden crust.
- Rotate the steaks once they achieve a rich golden color, searing each side to the desired level of doneness.
- Simultaneously, trim spring onions into 2-centimeter (0.8-inch) segments and introduce them to the pan alongside the cooking steaks to achieve a light char.
- Using a pestle and mortar, carefully crush the dry roasted peanuts into a coarse, textured mixture.
- Transfer the cooked steaks and charred spring onions to a resting plate.
- Add aubergine slices to the same frying pan and incorporate curry paste, stirring to coat evenly.
- Pour in coconut milk and an additional half can of water, allowing the mixture to simmer and reduce for approximately 8 minutes until the sauce reaches a slightly thickened consistency.
- Fluff the prepared rice and distribute among warmed serving plates.
- Arrange sliced steak, charred spring onions, and aubergine atop the rice.
- Drizzle any accumulated meat resting juices into the sauce and generously spoon over the plated ingredients.
- Garnish with the crushed peanut mixture and serve alongside fresh lime wedges for squeezing.
Notes
- Select tender, well-marbled steak cuts like sirloin or ribeye for maximum flavor and juiciness.
- Roast peanuts beforehand to intensify their nutty aroma and create a delightful textural crunch.
- Pat steak completely dry before seasoning to guarantee a beautiful golden sear and prevent unwanted steaming.
- Charred spring onions introduce a smoky complexity that beautifully balances the creamy coconut curry sauce.
- Rest the cooked steak to allow natural juices to redistribute, ensuring each bite remains tender and succulent.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 735 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 76 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 85 mg