Prep
2 mins
Cook
0 mins
Serves
1
Difficulty
EasyThailand's flagship lager, a clean and slightly bitter pale ale that pairs effortlessly with spicy Thai dishes.
Ingredients
- 600g beef sirloin
- 400g jasmine rice
- 2 tbsp minced garlic
- 1 tsp ground turmeric
- 2 tbsp neutral vegetable oil
- a generous handful of baby corn
- a handful of fresh cilantro, chopped
- lime wedges, to taste
- 500ml tamarind water
- 1 1/2 tsp red curry paste
- 200g Thai bird's eye chilies
Instructions
- 1
Combine the rice vermicelli and coconut milk in a saucepan, blender, or pitcher, stirring well.
- 2
Add the white pepper and fish sauce, stirring gently so their flavor infuses the mixture.
- 3
Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 0 mins.
- 4
Strain through a fine sieve to remove any solids, if needed.
- 5
Sweeten to taste with coconut cream, adjusting gradually until the balance feels right.
- 6
Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.
- 7
Garnish with cilantro just before serving.
- 8
Pour into your favorite glass or cup and enjoy.
Tips
•Make a big batch and keep it chilled in the fridge — the flavor often deepens after a few hours.
•If serving warm, gently reheat just before pouring rather than letting it come to a boil.
•Serve in a chilled glass for the most refreshing result on a hot day.