Curry night! Who knew you could make a curry using a water bath? This recipe uses skirt steak, slow cooked over a long period of time for a melt in your mouth texture, and smothered with a delicious spicy and creamy green sauce. Serve on a bed of rice, and for the ultimate curry house experience get some naan breads and poppadoms with dips.
- Prep Time: 30m
- Cook Time: 18h
- Total Time: 18h 30m
- Serves: 4
- Category: Beef
- 500 grams Skirt Steak
- 1 Pot Thai Green Curry Paste
- 1 Tin Coconut Milk
- 200 millilitres Double Cream
- Handful of Mushrooms (thinly sliced)
- 1 Pepper (diced)
- 1 Onion (diced)
- Set the water bath to 60˚C.
- Place the steak into the water bath and vacuum the pouch using either the handheld pump or tabletop vacuum sealer.
- Place the steak into the Clifton water bath for 18 hours.
- Use the immersion grid to ensure that the beef stays submerged under the water.
- Leave the steak to cook overnight.
- 30 minutes before the steak is due to come out of the bath, place the onion, pepper and mushrooms in a wok, and cook on a medium heat.
- In a bowl mix the thai paste (as much as you like, depending on how spicy you like it), coconut milk and double cream.
- Once mixed together, add to the wok with the vegetables.
- When the steak is cooked, slice and add to the wok.
- Leave to simmer for 10 minutes on a medium heat, mixing the curry occasionally until piping hot.
- Once cooked, serve on a bed of rice.