Beef Tongue Green Curry Rice with Chili Sauce

Ingredients

Instructions

1. 1

   Blanch beef tongue in boiling water for 5 minutes, then shock in ice water. Peel off the skin carefully and slice thinly into 3mm pieces.

2. 2

   Rinse jasmine rice under cold water until water runs clear. Combine rice with water in a rice cooker and cook until done.

3. 3

   Heat oil in a wok over medium heat. Add green curry paste and stir-fry for 1 minute until fragrant.

4. 4

   Add coconut cream slowly and stir well to combine with the curry paste. Simmer for 2 minutes.

5. 5

   Pour in chicken stock and bring to a gentle simmer. Add sliced beef tongue and cook for 8 minutes until tender.

6. 6

   Season the curry with fish sauce, palm sugar, and lime juice. Taste and adjust seasoning as needed.

7. 7

   Add long beans and Thai green eggplant, and simmer for 3 minutes until just tender.

8. 8

   Remove from heat and stir in fresh Thai basil leaves just before serving.

9. 9

   For chili sauce: Deseed dried red chilies and soak in warm water for 10 minutes. Blend with garlic, shrimp paste, salt, and vegetable oil until smooth.

10. 10

    Plate jasmine rice into bowls. Ladle green curry beef tongue and vegetables over the rice. Serve with a small bowl of fresh red chili and chili sauce on the side.