Recipe for spicy coconut Red Curry, topped with ribeye steak
Start by preparing the paste. Soak the dried chillis for 30 minutes and leave to cool.
In meanwhile in a dry pan on medium heat, toast the cumin, coriander and pepper until fragrant. Take care not to burn the seeds. Remove and allow to cool.
Pound with pestle and mortar until it becomes a fine powder. Add to drained dried chillies and remaining ingredients in a bowl. Use 1/8 cup of water and more if needed, and blend with a stick blender until a smooth, thick paste forms. Be very careful if tasting and to not get the paste to splatter onto your hands or face.
Now, heat a wok or large pan on high, add oil and fry peppers and asparagus for a minute. Add 1 tablespoon of the red curry paste and stir, it will splatter. Turn heat down to medium. Add the ginger and fry for a minute.
Add coconut milk and cook for 2-3 minutes. Add palm sugar, noodles, soy sauce and allow to cook until the noodles are incorporated into the sauce and the asparagus is tender.
Turn heat off. Add lime juice, stir and keep warm.
Sear ribeye steak in a hot, non-stick pan ? about a 40-60 seconds on each side, depending on thickness and how you prefer your meat done. Allow to rest for a few minutes, and slice and sprinkle with salt.
Pile red curry noodles onto a plate, top with sliced ribeye and toasted coconut and coriander.
Recipe from all4recipes