Who said salad and butter can’t be friends? Not me! This is my charred steak with red curry butter served with a tangy rice salad. The dish is sweet, spicy and smoky. The butter balances the heat of the red curry paste and the charred steak contrasts perfectly with the luxurious butter. Paired with a crunchy salad with fresh herbs, the rich, buttery steak becomes quite a complete meal.
Why You’ll Want to Double the Red Curry Butter Recipe
The red curry butter recipe is versatile and delicious. The good news is that you can double the butter recipe, roll it into a log, and store it in the freezer for up to 6 months. This way, you can easily cut slices to melt right in a pan to boost meals. It also works well with chicken breasts. However, if you want a vegetarian option, this butter is great drizzled over roasted eggplant halves, just make sure your curry paste doesn’t contain shrimp paste or fish sauce.
💡Tip: How to store leftover butter
Store leftover butter in the refrigerator for up to 1 week or freeze it for up to 6 months.
This recipe best serves 2 hungry people. It could serve 3 people if you slice the steak and divide the portions. If you want to double the recipe to serve 4 people, it is better to barbecue the steaks then brush with melted butter because basting 4 steaks in a pan can be tricky to do.
What does my recipe for steak with red curry butter and rice salad contain? Key Ingredients
- Unsalted butter: I always use unsalted butter when making flavored compound butters, so I have complete control over the seasoning.
- Red curry paste: Red curry paste can be found in supermarkets and it adds so much flavor to meals. Because it’s packed with chili peppers, galangal, lemongrass, and French shallots, a few tablespoons really go a long way to boost this dish.
- Fresh coriander: I used both the stems and leaves in this recipe. It adds freshness and tanginess to rice salad as well as butter. The stems add a nice crunch to the salad and consume all the grass. If you don’t like cilantro, you can replace it with fresh continental parsley.
- Beef porterhouse steaks: be sure to bring these steaks to room temperature before cooking. This is a thick steak from the short loin and is known for being tender and juicy. Pat the steaks dry before searing them in a hot pan for that restaurant-quality crust!
- Sunflower oil: This oil has a high smoke point, so it’s perfect for searing a steak over high heat.
- Lebanese cucumber: This vegetable provides a refreshing, refreshing contrast to the rich, spicy red curry butter.
- Green shallots: these add a sweet, peppery onion note without being overpowering. They are excellent in Asian style dishes.
- Fresh red pepper: these add a new touch of heat but, if you prefer a milder kick, I recommend removing the seeds before slicing or omitting them altogether to keep the “fire” under control.
- Lime: This adds a lively acidity that cuts through the richness of the steak and butter and delicately marinates the cucumber, herbs and chili.
- Jasmine rice: The ideal partner for Thai-inspired flavors, the rice soaks up every last drop of flavor from the steak and red curry butter.
- Unsalted roasted peanuts: these are the secret to that essential crunch factor, providing a delicious textural contrast to this easy steak and rice recipe.
If you like the idea of ​​this recipe, you will probably love our 20-Minute Garlic Butter Steak with Cowboy Caviar Salad Also.
Recipe, images, videos and notes from the cookbook author and TV presenter Warren Mendes. Check out her award-winning cookbook South Africa Food Trail and his TV show Food Trail South Africa on network 10.
