‘It’s a complex, beautifully balanced dish that is classically Thai and typically David Thompson, too. Spicy, rich and deeply aromatic, it’s a dish that makes every sense sing’
Tom Parker Bowles
Stir-fried beef with spices
Neua pat nahm prik pao kaek
Extract from David Thompson’s
Thai Food
Published by Pavillion Books in 2002
1tsp coriander seeds
1tsp cumin seeds
Pinch of salt
3-4tbsp fish sauce
200g (6oz) rump of beef,
sliced into strips 5cm by
2cm (2in by 1in)
1-2tbsp of oil
2-3tbsp chilli jam
5tbsp deep-fried shallots
Large pinch-1tsp roasted
chilli powder
Pinch of ground white pepper
Extra 1tbsp fish sauce
1tbsp chopped coriander
leaves
Lightly roast the coriander and cumin seeds, then grind them. Mix with salt and fish sauce, and marinate beef in this for a few hours. Heat oil in a wok and stir-fry beef until cooked as preferred-about 2-3 minutes for medium-rare. Turn down the heat and add chilli jam and deep-fried shallots, adding a little water if necessary. Season with chilli powder, pepper and extra fish sauce. Check the seasoning: it should be hot, salty, aromatic from the spices, and sweet and nutty from the deep-fried shallots. Serve sprinkled with chopped coriander leaves.
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