I think dinner tonight was unconsciously inspired by a bottle of Gruner Veltliner that Tris bought from our local wine shop, Corks of Cotham, when he was stocking up the other day. It's quite a sharp, 'green' tasting wine, but it goes fantastically with Thai food. Mulling over the thought of a Thai curry, I somehow didn't fancy the usual chicken or prawn, so decided to try out a less conventional beef version instead. I went into the Ruby & White asking for some really lean beef that I could slice up into thin strips. The butcher came up with a piece of topside which once he'd cut the fat off the outside was perfect for the job.
I made up a version of my usual Thai curry paste (with red chillis instead of green), fried it up with some spring onions and sliced mushrooms, then added some vegetable stock and coconut milk. Once that had come up to the boil, I dropped in some julienned courgette and finally the beef. I let it bubble for a couple of minutes added a splash of fish sauce, some lime juice and some more fresh coriander. Served with Thai sticky rice, it made a really nice combination, one I'd probably try again, possibly adding the beef really right at the end when I had everything else ready to go (I probably spent a good five minutes faffing today after the beef was already cooked) so that it came out even more tender.
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