Recipe Of The Month


Thai Stir-fried Beef with Red Curry Paste and Thai Herbs

Serves 4


480g Chicken Breast, finely sliced

3dsp sunflower oil

3 cloves garlic, crushed, chopped

5 bird’s eye chillies, chopped

1 heaped dsp red curry paste

50g galangal, finely sliced

30g galingale root, finely sliced

4 kaffir lime leaves, torn

80g string beans, cut 4cm

50g bamboo shoots

50g purple aubergine, cut lengthways, sliced

3 bunches of fresh green peppercorns

3 chillies, sliced

80g Thai round aubergine, cut in 4

2dsp fish sauce

¼tsp sugar

30ml chicken stock or water

10g sweet basil, torn

To serve

  • Bring the wok to a medium heat
  • Add the oil, garlic, bird’s eye chilli and red curry paste and stir until you get an aroma.
  • Add the chicken and stir for another 30 seconds before adding the galangal, galingale root and kaffir lime leaves.
  • Add in the string beans, bamboo shoots, Thai round and purple aubergine, fresh peppercorns and chillies.
  • Season with the fish sauce and sugar
  • Add some chicken stock or water around the edge of the wok so it doesn’t cool and you gather in the nice ingredients around the edge.
  • Stir for a minute.
  • Do not overcook the vegetables, they should be crunchy.
  • Add the sweet basil and serve with Thai jasmine rice.


• Use fresh or frozen kaffir lime leaves rather than the dried leaves which have very little flavour.

Feeling hungry now? Place your order at: Rathmines, Windy Arbour, Deansgrange, Baggot St.or Kildare Village, South William St.

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