Thai Green Beef Curry with Crispy Coconut Pancakes

Season the beef strips with a pinch of salt and freshly ground black pepper.

Heat 1 tablespoon of vegetable oil in the Le Creuset Signature Cast Iron Oval Casserole over a low to medium heat on the hob. When the oil is hot, sauté the beef until the meat is lightly browned.

Stir in the curry paste with the spring onions and cook until fragrant.

Add the coconut milk, coconut cream and courgettes, and bring the contents to a simmer, increasing the heat if necessary. Once a simmer is achieved, reduce the heat and cook uncovered for 15 minutes.

Add the fish sauce, brown sugar, chilli, broccoli and mange tout, and simmer for a further 10 minutes. Season to taste and then stir in the coriander.

To make the pancakes, preheat a frying pan over medium heat.

Combine the coconut milk, water and rice flour in a large bowl, creating a thick batter that can easily drop off a spoon.

Add the fish sauce, coriander, desiccated coconut, spring onions, chilli and garlic. Season with salt and freshly ground black pepper and mix well.

Shallow-fry each pancake in a bit of vegetable oil until the underside is a pale golden brown. Flip and continue frying until golden. Remove from the pan and drain on a paper towel while you fry the remaining pancakes.

Serve the curry with the coconut pancakes on the side.

Cook's Notes

Add the beef in small amounts at one time so as not to overcrowd the pan, as this will ensure the meat sears and does not stew. This curry will work perfectly with chicken as well.