I Soaked Steaks in the World’s Curry for 100 Days!

Ingredients

• 2 medium Shallots (peeled and roughly chopped)
• 2 whole Red Chili (seeds removed for less heat, finely chopped)
• 4 cloves Garlic (peeled)
• 2 tablespoons Fresh Ginger (peeled and grated)
• 2 tablespoons Lemongrass Paste (store‑bought or homemade)
• 1/2 cup Unsweetened Shredded Coconut (preferably dry‑roasted)
• 2 tablespoons Vegetable Oil (for caramelizing coconut)
• 4 whole Cloves (lightly crushed)
• 1/2 teaspoon Ground Cinnamon
• 4 whole Cardamom Pods (lightly crushed)
• 4 whole Kaffir Lime Leaves (torn)
• 1 tablespoon Tamarind Paste
• 1 cup Coconut Milk (full‑fat)
• 1 teaspoon Salt (or to taste)
• 2 pounds Picaya (Coulotte) Steak (trimmed, about 1‑inch thick)
• 1 pound Chicken Thighs, boneless skinless (cut into 1‑inch cubes)
• 2 tablespoons Barbecue Rub (your favorite blend)
• 2 large Potatoes (peeled and quartered)
• 3 tablespoons Unsalted Butter (softened)
• 2 tablespoons Heavy Cream
• 1/4 cup Fresh Parsley (chopped)
• 1 small Red Chili (bird's eye) (finely minced)
• 1 small Shallot (minced)
• 1 clove Garlic (for sauce) (minced)
• 1/4 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Red Wine Vinegar
• 2 tablespoons Olive Oil (extra‑virgin)

Instructions

1. Prep Aromatics

   Peel and roughly chop the shallots, red chilies, garlic cloves, and ginger. If using fresh lemongrass, mince it; otherwise measure out lemongrass paste.

   Time: PT15M

2. Blend Paste Base

   Add the chopped shallots, chilies, garlic, ginger, and lemongrass paste to the blender. Blend on high until a smooth paste forms.

   Time: PT5M

3. Caramelize Coconut Flakes

   Heat vegetable oil in a frying pan over medium heat. Add the shredded coconut and stir constantly until golden and fragrant.

   Time: PT5M

   Temperature: medium heat

4. Cook Aromatic Paste

   Pour the blended aromatics into the pan with the caramelized coconut. Stir for about 5 minutes until the mixture darkens slightly and the raw smell disappears.

   Time: PT5M

   Temperature: medium heat

5. Add Whole Spices & Tamarind

   Stir in the crushed cloves, ground cinnamon, crushed cardamom pods, torn kaffir lime leaves, and tamarind paste. Cook for 2 minutes to release their aromas.

   Time: PT2M

   Temperature: medium heat

6. Incorporate Coconut Milk & Reduce

   Add 1 cup of full‑fat coconut milk, bring to a gentle simmer, then lower the heat and let the mixture reduce until it thickens to a sauce‑like consistency.

   Time: PT10M

   Temperature: low simmer

7. Season the Paste

   Season the reduced paste with salt, taste, and adjust seasoning if needed.

   Time: PT2M

8. Marinate the Picaya Steak

   Place the picaya steak in a non‑reactive container. Pour the warm randon paste over the meat, adding an extra 1/4 cup coconut milk if needed to fully submerge. Cover tightly.

   Time: PT5M

9. Refrigerate & Flip

   Refrigerate the marinating steak for at least 48 hours (ideally several weeks). Flip the container every 2 days to keep the paste evenly distributed.

   Time: PT48H

   Temperature: 4°C

10. Preheat Grill

    When ready to cook, preheat a grill or cast‑iron skillet to high heat, about 450°F.

    Time: PT10M

    Temperature: 450°F

11. Grill the Steak

    Place the marinated steak on the hot grill. Grill for 3‑4 minutes per side for medium‑rare, or longer to desired doneness.

    Time: PT8M

    Temperature: 450°F

12. Rest the Steak

    Transfer the steak to a cutting board, tent loosely with foil, and let rest for 5 minutes.

    Time: PT5M

13. Prep Chicken Cubes

    Cut chicken thighs into 1‑inch cubes, toss with barbecue rub until evenly coated.

    Time: PT5M

14. Cook Chicken

    Heat a skillet over medium‑high heat, add a drizzle of oil, and sauté the chicken cubes until cooked through and lightly charred, about 10 minutes.

    Time: PT10M

    Temperature: medium‑high heat

15. Boil Potatoes

    Place quartered potatoes in a pot of salted water. Bring to a boil and cook until fork‑tender, about 20 minutes.

    Time: PT20M

    Temperature: boiling

16. Mash Potatoes

    Drain potatoes, return to pot, add butter, heavy cream, salt, and pepper. Mash until smooth and fluffy.

    Time: PT5M

17. Prepare Chim Churi Sauce

    In a small bowl combine chopped parsley, minced bird’s eye chili, minced shallot, minced garlic, black pepper, salt, red wine vinegar, and olive oil. Mix well.

    Time: PT5M

18. Plate & Serve

    Slice the rested steak against the grain. Arrange steak slices, chicken cubes, and a mound of mashed potatoes on a plate. Drizzle chim churi sauce over the chicken and potatoes. Enjoy!

    Time: PT5M

Nutrition Facts

Calories

850

Protein

45 g

Carbohydrates

30 g

Fat

55 g

Fiber

4 g