![Thai Green Beef Curry with Crispy Coconut Pancakes](/on/demandware.static/-/Sites-LCNZ-Library/default/dwabd8493a/images/recipe/HD_PNG_LC_20200415_AU_RC_CI_r0000000000082_ENG.png)
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
Main
- 600g (1lb5oz) beef sirloin - sliced into strips
- 1 tablespoon vegetable oil
- 4 tablespoons green curry paste
- 2 large spring onions - finely sliced
- 600ml(20floz/1 pint) coconut milk
- 100ml (3 ½ floz) coconut cream
- 4 large courgettes - cut on the diagonal into 1cm - thick slices
- 1 tablespoon fish sauce
- 4 teaspoons brown sugar
- 1 green chilli - thinly sliced
- 150g (5 ½ oz) tender-stem broccoli
- 150g(5 ½ oz) mange tout
- 2 tablespoons finely chopped coriander
- Salt and pepper to season
Coconut Pancakes
- 200ml (7floz) coconut milk
- 3 tablespoons water
- 100g (3 ½ oz) rice flour
- 1 tablespoon fish sauce
- 1 tablespoon finely chopped coriander
- 2 tablespoons desiccated coconut
- 3 small spring onions - finely sliced
- 1 small red chilli - finely sliced
- 4 garlic cloves - minced
- Vegetable oil for frying
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Method
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1Season the beef strips with a pinch of salt and freshly ground black pepper.
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2Heat 1 tablespoon of vegetable oil in the Le Creuset Signature Cast Iron Oval Casserole over a low to medium heat on the hob. When the oil is hot, sauté the beef until the meat is lightly browned.
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3Stir in the curry paste with the spring onions and cook until fragrant.
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4Add the coconut milk, coconut cream and courgettes, and bring the contents to a simmer, increasing the heat if necessary. Once a simmer is achieved, reduce the heat and cook uncovered for 15 minutes.
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5Add the fish sauce, brown sugar, chilli, broccoli and mange tout, and simmer for a further 10 minutes. Season to taste and then stir in the coriander.
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6To make the pancakes, preheat a frying pan over medium heat.
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7Combine the coconut milk, water and rice flour in a large bowl, creating a thick batter that can easily drop off a spoon.
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8Add the fish sauce, coriander, desiccated coconut, spring onions, chilli and garlic. Season with salt and freshly ground black pepper and mix well.
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9Shallow-fry each pancake in a bit of vegetable oil until the underside is a pale golden brown. Flip and continue frying until golden. Remove from the pan and drain on a paper towel while you fry the remaining pancakes.
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10Serve the curry with the coconut pancakes on the side.
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11Cook's Notes
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12Add the beef in small amounts at one time so as not to overcrowd the pan, as this will ensure the meat sears and does not stew. This curry will work perfectly with chicken as well.