Name: ซี่โครงแกงระแวงพริกคั่ว
Yield: 4
Ingredients: 30.0g Vegetable Oil; 200.0g Green curry paste; 6.0g Turmeric Powderscrape; 15.0g Lemongrasschopped; 800.0g Coconut Milk; 50.0g Palm sugar; 30.0g Fish sauce; 10.0g KNORR Beef Flavoured Broth-Base 1.5 kg; 3.0g Kaffir Lime Leaves (torn to pieces); 400.0g Beef Tenderloin, diced; 20.0g Vegetable Oil; 15.0g KNORR Aroy Sure All-In-One Seasoning Chicken Flavoured 800 g; 5.0g KNORR INTENSE STIR FRY SAUCE 900 G; 1.0g Black Peppercoarse grind; 30.0g All-purpose Flour; 50.0g Water; 300.0g Vinegar; 10.0g KNORR Lime Seasoning Powder 400 g; 200.0g Clean Water; 100.0g Sugar, granulated; 200.0g Shallots

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Method

Steps for making curry sauce
- Pound green curry paste with lemongrass and turmeric until fine.
- Heat a pan with oil, add the pounded curry paste and stir-fry until fragrant, then add the coconut milk and lime leaves. Season with palm sugar, fish sauce and Knorr Beef Flavored Soup.
- Simmer until the desired thickness is achieved, then remove from the pan and set aside.
Steps for making grilled beef tenderloin
- Marinate the tenderloin with vegetable oil.
- Sprinkle with salt and coarsely ground black pepper.
- Mix with Knorr Chicken Flavor Seasoning Powder and Knorr Thick Stir-Fry Sauce for 30 minutes.
- Grill the meat to the desired doneness, set aside, then stuff with the meat as filet mignon.
Steps for making sago crackers
- Dissolve sago flour in clean water until it becomes clear.
- Scoop with a slotted spoon, then pour into a flat tray and vacuum pack at 75°C for 12 hours.
- Cool and cut into sheets. Rest at room temperature until puffed and puffed up.
ขั้นตอนการทำหอมดอง และจัดเสิร์ฟ
- Serve the grilled meat on a plate, top with the curry sauce.
- Garnish with sago crackers and fried wild lettuce, shredded kaffir lime leaves and microgreens.
  
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ซี่โครงแกงระแวงพริกคั่ว

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Ingredients

Steps for making curry sauce

Steps for making grilled beef tenderloin

Steps for making sago crackers

ขั้นตอนการทำหอมดอง และจัดเสิร์ฟ