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Green curry beef skewers
Green curry beef skewers
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Prep Time:
260 minutes
Cook Time:
20 minutes
Total Time:
280 minutes
Delicious and healthy Thai green curry-inspired beef skewers.
Ingredients:
  • 1 stalk lemongrass, finely chopped (white part only)
  • 4.00 garlic cloves, crushed
  • 3cm piece galangal, peeled, finely grated
  • 2cm piece fresh ginger, peeled, finely grated
  • 36.80 gm sunflower oil
  • 1.4kg beef rump steak, trimmed, 
cut into 6cm pieces
  • 4 large baby eggplant, halved lengthways
  • 30.00 ml tamarind purée
  • 1 tsp sambal oelek
  • 31.50 gm soy sauce
  • Fresh coriander sprigs, to serve
  • 4 small green chillies, seeded, finely chopped
  • 1 eschalot, finely chopped
  • 3 makrut lime leaves, deveined, finely chopped
  • 12.20 gm fish sauce
  • 6 fresh coriander roots, washed, finely chopped
  • 40.00 ml chopped fresh 
coriander leaves
  • 20.00 ml grated palm sugar
  • 86.63 gm lime juice
Instructions:
  • In a glass or ceramic bowl, mix lemongrass, garlic, galangal, ginger, and oil. Add beef and coat evenly. Cover and refrigerate for 4 hours.
  • For Tamarind Eggplant: Score the eggplant flesh crossways at 1cm intervals using a small knife, taking care not to cut all the way through. Transfer to a glass or ceramic bowl. In a jug, whisk together tamarind, sambal, garlic, and soy sauce until well combined. Pour the mixture over the eggplant and toss to coat. Cover and refrigerate for 4 hours.
  • Skewer 1/4 of the beef onto 2 metal skewers side by side, and continue with the remaining beef and 6 more skewers.
  • Preheat a greased barbecue plate or chargrill pan over medium-high heat. Grill the eggplant, turning occasionally, for 10 minutes until nicely browned and beginning to soften, brushing with marinade throughout. Transfer to a plate and cover to retain warmth.
  • Sear beef steaks for 4 to 5 minutes on each side until perfectly browned and cooked to your preferred doneness. Place on a plate, cover loosely with foil, and let rest for 5 minutes before serving.
  • Prepare the Green Curry Dressing by placing all ingredients in a screw-top jar. Add salt and pepper to season. Secure the lid tightly and shake vigorously to blend the flavors. Drizzle the dressing over the beef and garnish the eggplant with coriander sprigs before serving.

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