Red Curry of Grass-Fed Irish Rump Steak With Grilled Celeriac and Thai Basil

Bord Bia

Bord Bia

Premium Supplier 6th August 2020
Bord Bia

Bord Bia

Premium Supplier

Red Curry of Grass-Fed Irish Rump Steak With Grilled Celeriac and Thai Basil

30 min

The flavours of the Irish rump steak stand up to the richness of this coconut cream red curry and pair wonderfully with the earthy flavour of BBQ charcoal grilled celeriac. This recipe from AngloThai chef John Chantarasak adds a unique British flavour to a widely recognised Thai curry. 



  • 10 dried long red chilli (deseeded and soaked in cold water until soft)
  • 2 tbsp lemongrass (peeled and thinly sliced)
  • 1 tbsp galangal (peeled and thinly sliced)
  • 2 tbsp shallot (peeled and thinly sliced)
  • 2 tbsp garlic (peeled and thinly sliced)
  • 1 tsp coriander root or stem
  • 1 tsp kaffir lime zest
  • 1 tsp salt
  • ½ tsp coriander seed (briefly toasted and ground into fine powder)
  • ½ tsp white peppercorn (briefly toasted and ground into fine powder)
  • 1 tsp shrimp paste


  • 300g Irish grass-fed beef rump steak
  • 1 tbsp curry paste
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar


  • 1 small celeriac - peeled
  • 200ml coconut cream combined with 1 tbsp salt


  • 2 tbsp curry paste
  • 1 tbsp coconut oil
  • 300ml coconut cream
  • 150ml stock or water
  • 1 tbsp palm sugar (to taste)
  • 1 tbsp fish sauce (to taste)
  • 2 fresh long chillies (sliced diagonally to remove most seeds)
  • 4 kaffir lime leaves (fresh or frozen) - 2 kept whole, 2 thinly sliced for garnish
  • Handful of picked Thai basil leaves


  • Steamed jasmine rice



To make your own curry paste pound all ingredients in a stone pestle and mortar. Add ingredients in the order they are listed to make sure the paste reaches a smooth consistency. Alternatively, shop bought red curry paste can also be used.


Take 1 tablespoon of the curry paste and combine with 2 tablespoons of fish sauce, 1 tablespoon of palm sugar and 3 tablespoons of water to make a thick marinade. Massage this over the Irish rump and leave to marinate for 4 hours.


Cut the celeriac into large chunks and boil in salted water until tender, then cool on a dry rack. Once cool, grill the celeriac chunks over a high heat while basting
with the salted coconut cream. Continue to turn and baste so the celeriac develops a dark colour from the charcoal grill. Remove and cut into bitesize pieces.


Grill the Irish rump over a medium-high heat to give nice caramelisation and colour. This will take around 5 minutes depending on the heat of your charcoal grill and the thickness of your rump, you want the end result to
be a medium cook with a blushing pink interior. To ensure a medium cook, use a temperature probe and check the internal core is 45-50 degrees before removing and resting the meat. You are looking to reach
55 degrees internal temperature after resting for a medium cook.


In a pan combine the coconut oil and coconut cream. Warm over a medium heat until the oil forms a sheen on the surface of the cream, about 1 minute.


Add the curry paste and cook until fully incorporated with the cream, continue to fry until the paste becomes fragrant and darkens - this indicates the rawness from the curry paste has been cooked out, about 4 minutes.


Add the palm sugar and fish sauce and allow to cook into the paste. Then add the remaining coconut cream and stock/water. Bring to a boil and then reduce to a simmer and cook for a few minutes until the sauce develops a slight oily sheen on the surface.


Add the charcoal grilled celeriac, sliced chillies and kaffir lime leaves, continue to simmer.


Remove from the heat and allow to sit for a minute so the flavours can develop together. Taste and adjust seasonings using palm sugar and fish sauce as you deem appropriate, it should taste rich, slightly spicy, sweet and salty.


Slice your rested Irish rump steak, look for the grain of the meat and cut in the opposite direction, this will make
the steak more tender and delicious. Add the sliced grass-fed beef and Thai basil to the curry and gently fold together to coat in the rice sauce.


Serve garnished with a splash of coconut cream and finely shredded kaffir lime leaves.

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