Recipe courtesy of Ching-He Huang
Episode: Chal Chilli
Print
Total:
1 hr 50 min
(includes marinating and soaking time)
Active:
1 hr
Yield:
4 servings
Level:
Intermediate

Ingredients

Chapati:
  • 1 cup whole-wheat flour
  • 3/4 cup yogurt 
  • Salt 
  • 2 tablespoons grapeseed oil 
  • Sea salt, for sprinkling
  • Nigella seeds, for sprinkling 
  • Cilantro, chopped, for sprinkling 
Penang Curry Paste:
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground coriander 
  • 1/4 teaspoon ground nutmeg 
  • 4 dried New Mexico chiles 
  • 3 tablespoons sliced shallots
  • 2 teaspoons sliced galangal
  • 2 cloves garlic 
  • 1/2 tablespoon chopped fresh turmeric root, or 1 teaspoon ground turmeric
  • 1 pound skirt steak 
Curry Sauce:
  • One 12-ounce can coconut milk
  • 1/4 cup unsweetened shredded coconut 
  • 2 tablespoons thinly sliced lemongrass 
  • 1 tablespoon thinly sliced kaffir lime leaves 
  • 3 to 4 teaspoons fish sauce 
  • 3 to 4 teaspoons palm sugar 
  • 1 teaspoon chopped cilantro root, optional 
  • 1/2 teaspoon salt 
Garnish:
  • Thai basil leaves
  • Fresh chiles, sliced 
  • Lime wedges 

Directions

For the chapati: In a bowl, mix together the flour, yogurt and some salt to form a dough. Divide the dough into four pieces. Roll out each piece very thin and heat on a cast-iron griddle or skillet until bubbles form. Flip and cook on the reverse side.

Brush the finished chapatis with grapeseed oil and sprinkle with sea salt, nigella and cilantro.

For the Penang curry paste: In a small skillet, toast the cardamom, coriander and nutmeg until fragrant, 10 to 15 seconds. Remove from the heat and set aside.

Remove the stems and seeds from the dried chiles. In a cast-iron skillet, toast the chiles, shallots and galangal until slightly charred, 2 to 3 minutes. Remove from the heat.

Pour 1/2 cup boiling water over the roasted chiles and let steep for 30 minutes, until softened. Drain, reserving the steeping liquid.

In a blender, combine the toasted spices, toasted peppers, shallots and galangal, and the garlic and turmeric root. With the blender running, pour in enough of the chile steeping liquid to blend into a paste. Transfer to a bowl.

In a baking dish or resealable plastic bag, marinate the steak in 1/4 cup of the curry paste for 20 minutes or up to 2 hours. Reserve the remaining curry paste for sauce.

Remove the steak from the marinade, place on a hot grill and cook for 3 minutes per side. Remove from the grill and let rest for 5 minutes. Slice into thin slices and set aside

For the curry sauce: Heat a wok or large nonstick pan over high heat until very hot. Add the coconut milk and cook until the oil separates from the milk, about 6 minutes. Stir in 1 tablespoon of the curry paste, the shredded coconut, lemongrass, kaffir lime, fish sauce, palm sugar, cilantro root and salt. Simmer for 5 minutes to blend the flavors.

Add the sliced skirt steak to the sauce and heat through.

Serve the steak with the chapatis, and garnish with Thai basil, sliced chiles and lime wedges.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Beef Nachos

Recipe courtesy of Cooking Channel

Beef Bourguignon

Recipe courtesy of Laura Calder

Kung Pao Beef

Recipe courtesy of Ching-He Huang

Beef Short Ribs

Recipe courtesy of Patti LaBelle

Spicy Jamaican Oxtail Curry

Recipe courtesy of Nadia G

Beef with Broccoli

Recipe courtesy of Ching-He Huang

Hot Beef Sandwich

Recipe courtesy of Guelda Barker

Drip Beef

Recipe courtesy of Ree Drummond

Ching's Classic Beef Noodle Soup

Recipe courtesy of Ching-He Huang

On TV

Unique Eats

8am | 7c

Unique Eats

8:30am | 7:30c

Unique Sweets

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Seaside Snacks & Shacks

11:30am | 10:30c

Extreme Cake Makers

2:30pm | 1:30c

Cake Wars

4pm | 3c

Carnival Kings

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Food Paradise

10pm | 9c

Food Paradise

11pm | 10c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

So Much Pretty Food Here