About this recipe: For a lively midweek meal, try these little meat patties and vegetables, with typical aromatic Thai flavourings of green curry and lemongrass. Serve with coconut rice (on this website).
Red Thai beef patties with vegetables: Prepare 500g lean minced steak as step 1 using 3 finely chopped spring onions, 1½ tsp red Thai curry paste, a crushed garlic clove and 1 egg white. Shape into 12 patties and fry as step 3. Stir-fry 350g mixed vegetables, such as broccoli florets, mange-touts and baby corn, in 2 tbsp oil until just tender, then add a 120g can bamboo shoots, drained, and 200ml coconut milk. Bring to the boil and stir in 2 tbsp chopped fresh coriander.
Unless you cook with lemongrass very frequently, buying fresh can be wasteful, so lemongrass in sunflower oil, which can be stored in the fridge, is a useful alternative. Dried lemongrass sticks are also convenient to use and store. They can be crumbled straight into Thai-style dishes. You will need 1 tsp dried lemongrass for this recipe.