We all know that summer is the perfect time to enjoy the freshest of in-season produce, but this year we’re thinking beyond the de rigueur sweet peppers and corn to ingredients native to Southeast Asia – kaffir lime leaves, galangal, tamarind and taro, for example. And since a herb, spice or vegetable is only as good as the dish it’s cooked in, we’re taking cues from celebrated Thai chef and restaurateur Saiphin Moore and presenting recipes from her first cookbook, Rosa’s Thai Café, that are sure to become essentials in your culinary repertoire all year long.
- Portion size 2 servings
Ingredients
Method
Roughly mash together the garlic and two of the sliced chilies in a mortar and pestle or mini food processor.
Heat a wok or large skillet over high heat. When the pan is hot, add the oil and the chili mixture and stir-fry until fragrant, about 30 seconds. Add the ground beef and stir-fry for 30 seconds. Add the lime leaves, oyster sauce, soy sauces, fish sauce and sugar. Toss in the beans, onion and remaining chili slices and stir-fry until the beef is browned and fully cooked through. Stir in the basil leaves; remove the pan from the heat.
Meanwhile, warm the roti in the oven or on the grill. Divide beef mixture between bowls and serve with the warm roti.
