If you love Thai food but want to try cooking something a bit different at home, we reckon you’ll love this recipe.
You won’t find gaeng lao curry on the menu anywhere else in Ireland, according to Janya and Adam Lyons of the Kin Khao Thai restaurants in Maynooth and Athlone. They’ve got their staff to thank for it ending up on their menus.
“It started life as staff food in our Athlone restaurant,” said Janya. “Many of the team are from Isaan province in north-eastern Thailand, and this is what they cook at home. It‘s bursting with beefy stock flavours, the spicy hit of chillies and the pungency of fresh dill.”
Try it for yourself with this recipe.
- 20g Chinese cabbage
- 20g mushrooms, cut into wedges
- 20 bamboo shoots, sliced
- 20 fine beans, cut to two-inch pieces
- 1 bunch fresh dill
- 150g beef fillet, sliced not too thin
- 300ml beef or veg stock
- 1 tablespoon red curry paste
- 1.5 teaspoons salt
- Half stalk of lemongrass
- Half piece of galangal
- 4 lime leaves
- 2-4 small Thai red chillies, depending on your spice preference
- 1 tbsp roasted rice powder, available in Asian shops
- Using a mortar and pestle or a food processor, pound the lime leaves, chopped galangal, lemongrass and chillies into a paste and mix together with the red curry paste.
- Pour the stock into a deep cooking pot and put on a high heat. Add the paste, beef fillet, mushroom, cabbage and bamboo shoots. Reduce the heat slightly, cover and continue lightly boiling for around two minutes.
- Turn down the heat to low, then add the roasted rice powder, salt and the fresh dill to finish before serving.