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To make the paste:

  • Coriander seeds 8 g
  • Salt 3 g
  • Turmeric 3 g
  • Red Chillies 40 g
  • Garlic 50 g
  • Coriander 30 g
  • Lime juice 20 ml
  • Brown sugar 5 g
  • Lemongrass 20 g
  • Banana shallots 400 g

For the curry

  • Vegetable oil 50 ml
  • Lime leaves 2 g
  • Beef stock (scratch) 300 ml
  • Flank Steak 1 kg
  1. To make the paste:

    Trim and rinse all the ingredients then blend together into a smooth paste. Adjust seasoning to taste then cover and chill (can be frozen) until required.
  2. For the curry

    Sear beef in a hot dry pan until golden coloured then add the paste and cook out over low heat for 5-6 mins. Pour in the coconut milk and stock, bring to simmer and add lime leaves and juice. Simmer for 2 hours or until the beef is tender in a closed pan then remove lid and boil rapidly until the liquid is almost all reduced.
  3. To serve

    Check seasoning and serve with rice.

For the Curry sauce:

Finishing the curry

  • Rump steak 800 g
  • Coriander 30 g
  1. For the Curry sauce:

    • Puree the onions with a little water until smooth. Place the oil into a pan and add the KNORR Blue Dragon Thai Paste, onion puree and tomato puree and fry for 2-3 min. then add the coconut milk, water, five spice, sugar and tamarind then bring to the boil and simmer for 35-40 min. until reduced slightly.
    • (This sauce can be held at this stage ready for addition of vegetables and chicken to order during service.)
  2. Finishing the curry

    • Reheat the curry sauce then dice the beef and simmer until just cooked. Garnish with coriander and serve with coconut rice.