Thai Red Curry with Char Grilled Eye Fillet
Author: 
 
Serves 4
Ingredients
Red Curry Paste
  • 10 large mild dry red chillies
  • 1 long red chilli
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • ½ tsp mace
  • 1 tsp white peppercorns, ground
  • 3 eschallots, diced
  • 6 cloves of garlic, chopped
  • 2 stalks of lemongrass
  • 1 tbs galangal, grated on microplane
  • 2 tbs coriander root, cleaned and scraped
  • 1 tbs lime zest
  • 1 tsp salt
  • 2 tsp roasted shrimp paste
Thai Red Curry
  • 750g [piece of eye fillet, or 4 eye fillet steaks
  • 500ml coconut cream
  • 2 tbs vegetable oil
  • ½ cup curry paste
  • 2 tbs palm sugar
  • 2 tbs fish sauce
  • 8 kaffir lime leaves
  • ½ cup roasted peanuts, roughly chopped
  • 1 red chilli, deseeded and finely sliced
  • 2 kaffir lime leaves, finely sliced
Instructions
  1. To make the paste, cut the ends off the dried chillies and shake out the excess seeds. Place chillies in a bowl and cover with boiling water. Soak for 10 minutes until soft. Drain and finely chop.
  2. Combine coriander seeds, cumin and mace in a small frying pan and toast over a moderate heat until aromatic—, will take about 3 minutes. Grind this mixture with the white peppercorns in a mortar with a pestle. Add remaining ingredients and pound until you have a smooth paste. Makes 2 cups.
  3. To make the curry, open a can of coconut cream without shaking it, spoon out the top of the can which will be thick and creamy. Place in a saucepan over a medium high heat, with the vegetable oil and simmer until the mix looks curdled. Stir in the curry paste and cook for about 5 minutes. Add the remaining coconut cream, palm sugar and fish sauce. Bring to the boil and then add the kaffir lime leaves. Reduce heat and simmer for about 5 minutes to allow all the flavours develop. Turn off heat but keep warm.
  4. Heat your oven to 200. Then heat up your BBQ. If you do not have a BBQ you can do this in a fry pan. Season beef with oil, salt and pepper. Sear your beef on all sides until charred on the BBQ or just nicely browned in a pan. If you are using steaks, as I did on this occasion, cook to your liking on the BBQ or in the pan. If you are using a whole piece of eye fillet, transfer to the oven and cook for a further 15 minutes. Best cooked to medium rare.
  5. To serve, slice the beef into ½cm to 1cm slices, place on serving platter. Pour over the red curry sauce and garnish with peanuts, chilli and lime leaves.
Recipe by Eatin' mess at https://eatinmess.com.au/recipes/by-ingredient/beef/thai-red-curry-with-char-grilled-eye-fillet/