150g Mix of Chillies – red, yellow and green and different sizes (Slice the larger chillies)
200g Salad tomato’s
5 Shallots, Thai or banana
2 tsp TT Palm Sugar
1 tbsp TT Fish sauce (or vegetarian fish sauce)
2 tsp TT Tamarind paste
Fresh coriander to serve
- To make the roasted jeaw, in an oven proof dish add the Chillies, Salad tomatoes, shallots.
- Pour on some oil and sprinkle with sea salt.
- Place in the oven
- Until the chillies have popped, and the shallots are cooked through
- Clean of the ends of the chillies and outer layers of the shallots.
- Add to either a food processor or you can use a large pestle and mortar
- Blend until a coarse dip is created
- To cook the steaks start by having a pan on a high heat.
- Season the steak before putting into the pan. Smear with oil and coarse sea salt.
- Add to the dry pan leave until the juices start to cook.
- Cook on both sides to your preference.
- Take out of the pan and allow to rest, and move to a chopping board to slice
- We served with some fresh coriander
Use more or fewer chillies to adjust the heat
Thai food is famous for blending sweet, salty, spicy, sour and sweet flavours all in one dish.