Spiced salad of braised beef with roasted rice.
Ingredients
For the braised beef
300g/11oz piece beef skirt (or shin or strap from the fillet or the sirloin)
2 tbsp Thai fish sauce (nam pla)
400ml/14fl oz coconut milk
1 thumb-sized piece galangal
2 stems lemongrass, bruised
1 thumb-sized piece root ginger, roughly chopped
6 lime leaves
For the dressing
2 dried red chillies, de-seeded, toasted in a dry pan and crushed
1 large lime, juice only
2 tbsp Thai fish sauce (nam pla)
2 tbsp palm sugar (or dark sugar)
For the salad
1 green mango or half a green papaya
2 handfuls beansprouts
4 tiny Thai shallots, thinly sliced (or 2 larger shallots)
1 small bunch fresh coriander, leaves only
1 small bunch fresh mint, torn leaves only
1 small bunch fresh Thai basil, leaves only (or ordinary basil if Thai basil is unavailable)
100g/4oz basmati rice, soaked, drained and roasted in a pan until golden
Ingredients
For the braised beef
300g/11oz piece beef skirt (or shin or strap from the fillet or the sirloin)
2 tbsp Thai fish sauce (nam pla)
400ml/14fl oz coconut milk
1 thumb-sized piece galangal
2 stems lemongrass, bruised
1 thumb-sized piece root ginger, roughly chopped
6 lime leaves
For the dressing
2 dried red chillies, de-seeded, toasted in a dry pan and crushed
1 large lime, juice only
2 tbsp Thai fish sauce (nam pla)
2 tbsp palm sugar (or dark sugar)
For the salad
1 green mango or half a green papaya
2 handfuls beansprouts
4 tiny Thai shallots, thinly sliced (or 2 larger shallots)
1 small bunch fresh coriander, leaves only
1 small bunch fresh mint, torn leaves only
1 small bunch fresh Thai basil, leaves only (or ordinary basil if Thai basil is unavailable)
100g/4oz basmati rice, soaked, drained and roasted in a pan until golden
Source: BBC FOODS
