Method

Grind together chilli, garlic, ginger, coriander root, lemon grass, shrimp paste and sugar in a food processor or with a pestle and mortar and set aside. Heat oil and fry shallots for a few minutes. Add spice paste and fry for another minute or two. Add beef and stir fry until browned. Add tamarind concentrate, coconut milk, lime leaves and fish sauce. Simmer for 20 minutes. Add lime juice, basil and cucumber and simmer to heat through. Serve with rice, garnished with coriander leaves.

Need a wine pairing recommendation? Try a glass of Nederburg Winemaster’s Reserve Special Late Harvest.