Beef Tongue Green Curry Rice with Chili Sauce 牛舌綠咖喱飯辣椒醬
A Hong Kong-inspired fusion dish featuring tender, thinly sliced beef tongue braised in aromatic green curry with coconut cream, served over fluffy jasmine rice. The dish is accompanied by a fiery homemade chili sauce and topped with fresh herbs, creating a complex interplay of creamy, spicy, and savory flavors.
Thai
Offal
Nutrition (per serving)
892kcalCalories
42.5gProtein
98.2gCarbs
31.8gFat
4.2gFiber
1245mgSodium
Ingredients
- 800g beef tongue
- 2tbsp vegetable oil
- 4tbsp green curry paste
- 400ml coconut cream
- 200ml chicken stock
- 2tbsp fish sauce
- 1tbsp palm sugar
- 100g long beans
- 100g Thai green eggplant
- 8 leaves Thai basil
- 3 cups jasmine rice
- 600ml water for rice
- 4 whole red chilies
- 3 cloves garlic
- 2tbsp shrimp paste
- 2tbsp lime juice
- 1tbsp vegetable oil for chili sauce
- 6 whole dried red chilies
- 2 cloves garlic for chili sauce
- 1tsp salt for chili sauce
Steps
- 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.
- Rinse jasmine rice under cold water until water runs clear. Combine rice with water in a rice cooker and cook until done.
- Heat oil in a wok over medium heat. Add green curry paste and stir-fry for 1 minute until fragrant.
- Add coconut cream slowly and stir well to combine with the curry paste. Simmer for 2 minutes.
- Pour in chicken stock and bring to a gentle simmer. Add sliced beef tongue and cook for 8 minutes until tender.
- Season the curry with fish sauce, palm sugar, and lime juice. Taste and adjust seasoning as needed.
- Add long beans and Thai green eggplant, and simmer for 3 minutes until just tender.
- Remove from heat and stir in fresh Thai basil leaves just before serving.
- 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.
- 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.
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