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Ingredientes
- 1 lrg yellow onion diced
- 1/4 c. salad oil
- 3 Tbsp. red curry paste
- 3 can coconut lowfat milk
- 1/4 c. fish sauce
- 3/4 c. honey
- 3 x egg yolks
- 2 x Large eggs
- 6 Tbsp. lemon juice
- 1/3 c. ginger chopped
- 2 Tbsp. garlic chopped
- 2 Tbsp. Sambal
- 1Â 1/2 Tbsp. salt
- 2 tsp sugar
- 3 c. peanut oil
- 1/4 lb beef filet cubed
- 1 Tbsp. veg. oil
- 1 tsp salt
- 3 ounce Thai curry sauce
- 5 x romaine leaves from the heart
- 1 ounce ginger aioli
- 1/2 x avocado diced and coated
- Â Â with lemon juice
- 1/4 c. cucumber thinly sliced
- 1 Tbsp. cilantro chopped
- 1 Tbsp. red pepper brunois 1/8"x1/8" cubes
Direcciones
- Curry Sauce: Saute/fry the onions in oil together with the curry paste for 10 min. Add in remaining ingredients and simmer let simmer together for 10 min.
- Ginger Aioli: Place all ingredients except the oil into a blender or possibly food processor. With the blender or possibly food processor running, slowly drizzle in the oil to emulsify.
- Curry Beef: Heat a saute/fry pan till smoking; add in the oil then quickly sear the beef for about 30 seconds, seasoning with the salt. Add in the curry sauce and reduce till most of the sauce is gone, about 3 min.
- Assembly: Line a large plate with romaine leaves and spoon the aioli on them. Place some avocado on each leaf and then the beef. Top each with the cucumber, cilantro and red pepper brunois and serve.
- Makes 5 lettuce c..
