Real Weddings: Hud’Alex and John’s magical wedding at The Merrion
Real Weddings: Hud’Alex and John’s magical wedding at The Merrion

Shayna Sappington

A modest extension has created a feeling of light and spaciousness in this Balbriggan semi-d
A modest extension has created a feeling of light and spaciousness in this Balbriggan semi-d

Megan Burns

Irish Design Spotlight: Manley
Irish Design Spotlight: Manley

Emma Manley

‘I felt like I was living in a different body. I wanted to do something about it’
‘I felt like I was living in a different body. I wanted to do something...

Amanda Cassidy

What to bake this weekend: Sophie White’s chocolate pots
What to bake this weekend: Sophie White’s chocolate pots

Meg Walker

Tried and tested: SkinPen microneedling for improving skin texture
Tried and tested: SkinPen microneedling for improving skin texture

Lizzie Gore-Grimes

This Victorian cottage in Dublin 8 with a stylish interior is on the market for €800,000
This Victorian cottage in Dublin 8 with a stylish interior is on the market for...

Megan Burns

Team IMAGE share their summer wardrobe wishlists
Team IMAGE share their summer wardrobe wishlists

Holly O'Neill

This cute country cottage with idyllic grounds filled with flowers is now on the market for €220,000
This cute country cottage with idyllic grounds filled with flowers is now on the market...

Sarah Gill

21 denim dresses that will see you through summer and beyond
21 denim dresses that will see you through summer and beyond

Sarah Gill

Image / Editorial

Thai High


By IMAGE
26th Jul 2013
Thai High

Think Pink Cocktail

blank
blank

Stir-fried beef with red curry paste and thai herbs

Serves 4

Ingredients

480g beef fillet, finely sliced

3 dessert spoons (dsp) of sunflower oil

3 cloves garlic, crushed, chopped

5 bird’s eye chillies, chopped

1 heaped dsp red curry paste

50g galangal, finely sliced

30g galingale root, finely sliced

4 kaffir lime leaves, torn

80g string beans, cut 4cm

50g bamboo shoots

50g purple aubergine, cut lengthways, sliced

3 bunches of fresh green peppercorns

3 chillies, sliced

80g Thai round aubergine, cut in 4

2dsp fish sauce

1/4tsp sugar

30ml chicken stock or water

10g sweet basil, torn

Cooking method
Bring the wok to a medium heat, add the oil, garlic, bird’s eye chilli and red curry paste and stir until you get an aroma. Add the beef and stir for another 30 seconds before adding the galangal, galingale root and kaffir lime leaves. Add in the string beans, bamboo shoots, Thai round and purple aubergine, fresh peppercorns and chillies. Season with the fish sauce and sugar and then add some chicken stock or water around the edge of the wok so it doesn’t cool and you gather in the nice ingredients around the edge. Stir for a minute.

To serve
Add the sweet basil and serve with Thai jasmine rice.

A few handy tips..
Be careful not to overcook the vegetables as they should be crunchy.
Use fresh or frozen kaffir lime leaves rather than the dried leaves, which have very little flavour.

SERVE WITH….
A refreshing Think Pink cocktail

Ingredients

? fresh pink grapefruit

40ml Saffron gin

10ml vanilla extract

Cardamom infused sugar

Pink grapefruit to garnish

Preparation
In a shaker, muddle the pink grapefruit and then add the gin and vanilla extract. Add ice and shake well. Fine strain into a cardamom sugar rimmed martini glass.

Rim the glass with sugar by running a wedge of grapefruit around the rim of the glass and then dipping the rim in the sugar.

Garnish with pink grapefruit.

Saba:The Cook Book by Paul Cadden, €30, is available now in Saba, Saba To Go,? from good bookshops or online. All proceeds go to The Bone Marrow Transplant Unit in Our Lady’s Children’s Hospital, Crumlin and to The Thai Red Cross Society.