Jamie and Jimmy's Friday Night Feast
By Jamie Oliver
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About the recipe
Inspired by her teenage travels to Thailand, Jodie Whittaker’s rich, hearty aromatic beef curry is what weekends were made for. The curry paste is a proper arm workout and makes far more than you need, so simply freeze whatever you don’t use for another day. Job done!
Recipe From
1 handful of unsalted peanuts (30g)
500g higher-welfare beef chuck
1 x 400ml tin reduced-fat coconut milk
1 white onion
1 white potato (250g)
1 sweet potato (250g)
1 tablespoon fish sauce, plus extra to taste
2 teaspoons palm sugar
450g jasmine rice
vegetable oil
PASTE
6 sun-dried chillies
1 tablespoon coriander seeds
5 cloves
1 tablespoon fennel seeds
1 tablespoon white peppercorns
100ml coconut cream
1 makrut lime
5cm piece of galangal
4 sticks of lemongrass
20 cloves of garlic
5 pieces of coriander root or ½ a bunch of fresh coriander stalks (15g)
10 small shallots
½ tablespoon shrimp paste
SALAD
200g Thai string beans (yard-long beans)
300g bok choi
2 carrots
1 cucumber
200g beansprouts
½ a bunch of fresh Thai basil (15g)
½ a bunch of fresh mint (15g)
DRESSING
1 clove of garlic
2cm piece of galangal
1 fresh bird’s-eye chilli
2 limes
2 tablespoons fish sauce
2 tablespoons rice wine vinegar
1 teaspoon palm sugar
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