Prep
15 mins
Cook
0 mins
Serves
2
Difficulty
EasyA fiery green papaya salad pounded in a mortar with dried shrimp, tomatoes, long beans, and a lime-fish sauce dressing.
Ingredients
- 400g beef sirloin
- 400g roti dough
- 2 tsp torn kaffir lime leaves
- 1/2 tsp palm sugar
- 1/4 cup coconut oil
- 2 Thai eggplant, chopped
- a handful of fresh Thai basil, chopped
- a generous spoonful of lime wedges
- 1 cup chicken stock
- 2 tsp dried shrimp
Instructions
- 1
Pat the beef sirloin dry, season generously with salt, pepper, and palm sugar, and let it sit for a few minutes to absorb the flavors.
- 2
Heat coconut oil in a wide pan or heavy pot over medium-high heat and sear the beef sirloin until browned on all sides, then remove and set aside.
- 3
In the same pan, gently cook the minced garlic and sliced lemongrass over medium heat until softened and fragrant, about 4-5 minutes.
- 4
Stir in the ground turmeric and bean sprouts, cooking for a few more minutes so the spices bloom and coat the vegetables.
- 5
Return the beef sirloin to the pan, pour in the tamarind water, and bring everything to a gentle simmer.
- 6
Cover and cook over low heat until the beef sirloin is tender and cooked through, roughly 0 mins.
Tips
•Leftovers taste even better the next day once the spices have had time to mingle — reheat gently over low heat.
•A squeeze of lemon or a final scattering of Thai basil just before serving brightens up all the deep, slow-cooked flavors.
•Avoid crowding the pan when searing the beef sirloin; work in batches so it browns instead of steaming.