I love weekends to myself when I’m up in Dublin because I can get done all the things I never usually have time for! Last weekend I had the luxury of absolutely no plans and so headed off to the National Gallery (to see my favourite Jack Yeats paintings), chilled out in St.Stephens Green, did way to much shopping and broke the bank due to my All Saints obsession and ended it off with a cooking marathon! One of the dishes I cooked was one of my favourites- a really colourful curry that is absolutely bursting with flavour. I tend to cook it when I have time on my hand and make enough for about 6-8 people and then freeze a load of individual portions so when I know I will be working late I can just defrost a portion the night before and pop in a pot when I come home!
This takes a little longer than the other things I cook and that is why I tend to cook it when I have some time on my hands, and I tend to cook so much of it and freeze it. This recipe isn’t even remotely adapted by me, it’s totally robbed from Kate McAloon. It was too good to try adapt. She is a famous celebrity chef who specialises in healthy but really tasty, flavoursome dishes. You have to try this recipe- it’s amazing, but beware you need around an hour or so of time on your hands.
800 grams steak (serves about 8… aged steak is best, you can get your butcher to chop into pieces for you to save time)
1 tbsp Coconut oil (or other oil)
1 Cup mushrooms (I used oyster for greater flavour)
1 cup onion (finely chopped)
1 cup carrot (cut into sticks)
1 cup red pepper (cut into sticks)
5 cloves garlic chopped
1/2 cup parsley chopped
1 piece lemongrass (slightly cut to release flavour)
1/4 cup ginger chopped
1 can coconut milk
2 tbsp red Thai curry paste
2 tbsp honey
2 tbsp sea salt
Pepper (to taste)
1 cooked butternut squash cut in cubes
1. Cut beef in cubes, cut up veggies & herbs. Set aside
2. Heat coconut oil in large deep pan. When hot add beef and let cook until lightly brown.
3. Add veggies and herbs, let cook for another 2 mins.
4. Add curry paste and continue cooking for 5 minutes, stirring all the while.
5. Add Coconut milk, honey, salt & pepper. Reduce heat to medium and continue cooking for 15 minutes, stirring often.
6. Reduce heat to simmer and add 1/2 of the cooked squash cubes (I find the fastest way to cook them is to steam them). Continue stirring and cooking for 10-15 mins, careful not to burn.
7. Mash the other half of the cooked squash and add to the pot and stir- this thickens the sauce and gives a lovely texture.
8. Check you’re seasoning and add more of what you like if necessary, remove lemon-grass.
9. Garnish with coriander and serve with rice or quinoa.