Recipes - Thai

Pad Cha Beef (Stir Fried Beef in Fresh Chilli, Baby Rhizome and Young Peppercorn)
Pad-Cha-Beef


Pad cha is a spicy stir-fry showcasing the unique fragrance of whole fresh green peppercorns. This dish packs a punch in flavour; it’s hot and strong with just enough sauce to coat all the ingredients in the stir-fry.
Cooking Time: < 15mins
Serves:2
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Thai









Ingredients:

4 tbsp oil
6 young peppercorn on stem (pickled in jar)*
6 cloves garlic (chopped)
4 tbsp krachai* (pickled rhizome, thinly sliced)
4 kaffir lime leaves
12 bird’s eye chillies (sliced)
400g beef for stir fry (sliced)
200ml TCC Coconut Juice for Cooking
2 tsp fish sauce
2 long red chilli (sliced)
*Available in selected Asian grocers




Steps:
  1. In a pan, heat oil over medium heat and add in young pepper corn, garlic, krachai, kaffir lime leaves and bird’s eye chillies.
  2. Stir-fry until fragrant then add beef and continue to stir fry for another 2 mins.
  3. Add coconut juice, fish sauce and long red chilli, mix well.
  4. Continue cooking for 4-5 mins. Dish out and serve with steamed rice.

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Pad Cha Beef (Stir Fried Beef in Fresh Chilli, Baby Rhizome and Young Peppercorn)

Pad Cha Beef (Stir Fried Beef in Fresh Chilli, Baby Rhizome and Young Peppercorn)

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Pad cha is a spicy stir-fry showcasing the unique fragrance of whole fresh green peppercorns. This dish packs a punch in flavour; it’s hot and strong with just enough sauce to coat all the ingredients in the stir-fry.

Cooking Time: < 15mins
Serves: 2
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Thai
Ingredients

4 tbsp oil
6 young peppercorn on stem (pickled in jar)*
6 cloves garlic (chopped)
4 tbsp krachai* (pickled rhizome, thinly sliced)
4 kaffir lime leaves
12 bird’s eye chillies (sliced)
400g beef for stir fry (sliced)
200ml TCC Coconut Juice for Cooking
2 tsp fish sauce
2 long red chilli (sliced)
*Available in selected Asian grocers

Instructions
  1. In a pan, heat oil over medium heat and add in young pepper corn, garlic, krachai, kaffir lime leaves and bird’s eye chillies.
  2. Stir-fry until fragrant then add beef and continue to stir fry for another 2 mins.
  3. Add coconut juice, fish sauce and long red chilli, mix well.
  4. Continue cooking for 4-5 mins. Dish out and serve with steamed rice.

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