Thai steak salad with jasmine rice, sugar snaps and toasted coconut
- August 2018
- Serves 4
- Hands-on time 25 min
Thai red curry paste adds a punch of flavour to sirloin steak in this salad with jasmine rice, sugar snaps and toasted coconut. A perfect dinner to enjoy in the garden on a hot, summery evening.
- 29.5g (8g saturated)
- 41.8g (8.4g sugars)
- 2 British beef steaks (we used sirloin, but rump also works well)
- 3 tbsp Thai red curry paste (we used the Thai Taste brand)
- 1 large aubergine, cut into chunks
- 1 tbsp olive oil, plus extra for frying
- 3 tbsp vegetable oil
- 1 tbsp fish sauce
- 2 tsp light brown soft sugar
- 300g sugar snap peas, halved lengthways
- 2 x 250g packs ready-cooked jasmine rice
- 1 red chilli, sliced
- 25g fresh Thai (or regular) basil
- 2 tbsp toasted coconut flakes
- Heat the oven to 200°C/180°C fan/gas 6. Put the steaks on a plate and rub all over with the curry paste. Cover with cling film and set aside.
- Toss the aubergine with the olive oil and some salt in a roasting tin. Roast for 20-25 minutes until tender and golden, then transfer to a mixing bowl.
- Meanwhile make the dressing. In a small bowl, whisk together the vegetable oil, fish sauce and sugar.
- Heat a griddle pan to high and brush the steaks with a little oil. Fry for 2 minutes on each side for medium-rare, or longer if you prefer your meat well done. Rest on a board for 5 minutes.
- Add the sugar snaps, rice, chilli and basil to the bowl with the aubergines and toss to coat. Drizzle over most of the dressing and toss again. Transfer the rice mix to a platter, thinly slice the steaks and arrange on top. Drizzle over any remaining dressing and sprinkle with the coconut flakes.
Next time: Swap steak for sliced chicken breast. Pound with a rolling pin first to tenderise, so the chicken will cook more quickly.
Marinate the steak and roast the aubergine up to 1 day ahead.
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