Restaurant table booking

Curry strip beef steak (sous vide)

by Beach Bar & Restaurant

  Karon and Kata

March 2017

Ingredients (serves four)
Sous vide sirloin 450g

Curry sauce

  • 2 tbsp yellow curry powder 
  • 2 tsp turmeric powder 
  • 50g chopped onion 
  • 250ml coconut milk

Herbs

  • Star anise 
  • cinnamon stick 
  • cardamom 
  • plum sugar 
  • coconut mash 
  • 150ml fresh milk and coconut milk 
  • butter 
  • 400g soft-boiled potato, mashed

Method
Boil fresh milk and coconut milk. Add mashed potatoes and mix well to serve with grilled striploin. Fry chopped onions until cooked, pour coconut milk, add curry and turmeric powder, add herbs, stir until mixed. Serve with grilled striploin and cucumber vinegar.

About the chef Chef Sanit Thavinporn

Life in the kitchen for Chef Sanit Thavinporn began when he was 18 years old. His can-do attitude and his fast learning abilities made him highly competent in a wide range of culinary styles. He has gained extensive knowledge in French, Italian, Middle Eastern, Chinese and Thai cuisine after working at various venues from restaurants to hotels. He believes the culinary world keeps moving, so he never stops creating, developing and learning from others as well. Chef Sanit´s love and passion for his career, and his rich cooking knowledge, turn ordinary ingredients into sumptuous dishes.

  • Chef Sanit Thavinporn

@ Beach Bar & Restaurant
www.katagroup.com/beyond-karon

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