Thai Red Curry Carpaccio
- Prep time 25Min
- Cook time 0Min
- Technique Raw
- Meat Beef
- Cut Rump
- Serves 2
This beef rump carpaccio recipe is so fast and convenient, it will get every party started in no time!
Ingredients
- 200g Beef Rump
Marinade
- 1 Scoop Thai Red Curry Paste
- 2 Fresh Thyme
- 2 Parsley
- 2 Rosemary
- 10g Thai Sweet Basil Leaves
- 10g Coriander Leaves
- 1 Green Pepper
- Lemon Juice
- Salt
- 1 tbsp Cooking Oil (or as required)
Garnishes
- Thai eggplant (thinly sliced)
- Chilli (thinly sliced)
- Black garlic
- Coriander
Beurre Noisette ingredients
- 115 grams unsalted butter
Method
1. Using a mortar and pestle or food processor, mix all the ingredients together to form the marinade
2. Dip and soak the beef into the marinade for at least 1 hour in the
fridge.
3. Remove the beef from the marinade and thinly slice the beef
4. Drizzle with Beurre noisette
5. Top with garnish ingredients (as suggested or to your liking)
Making the beurre noisette
1. Cut the butter in to 1-2 cm cubes
2. Melt the butter, stirring frequently, in a pan over medium heat
3. Cook until bubbling, then turn to low-medium heat
4. Once foaming, continue cooking for 5 minutes or until a deep amber colour has been reached
5. Set aside to cool
