This is a dish that is often served up in many different ways whether you are eating it in Thailand or overseas. This version of the Crying Tiger sauce is probably closer to the Lao style but it’s certainly the way I prefer to eat it. This is a spicy dish and not for the faint hearted. I actually prefer to eat this outside of Thailand where the beef quality is generally better and I can have the steak cooked fairly rare.
Marinate the steak with half the contents of the pouch for several hours or overnight in a fridge. Cut into manageable portions if need be and grill or fry in a ridged frying pan until done.
I like mine to be cooked medium rare and then leave it for 5 minutes for the juices to settle before carving into strips. Add a tablespoon or so of warm water to the remainder of the sauce and some chopped spring onions, adjust to taste with a little lime juice and serve as a dip. I like to serve it with Thai sticky rice and Padron peppers from Waitrose if possible.
Crying Tiger Sauce can also be used in the recipes below,
There are hot sauces and there are hot sauces. The problem with most of them is that is where they remain, hot and often vinegary. Thai Crying Tiger is different, very different. Yes it’s hot, but there are so many different taste sensations going on here. I’ve toasted Thai Jasmine rice and finely chopped Galangal and Lemongrass and combined them in a Tamarind and Chili sauce, not simply taste in this sauce but a wonderful texture to it as well. Let’s go!
1 packet of My Thai Curry Crying Tiger Sauce.
500 g of steak. I like to use bavette or flat iron steak, but you can also use rump or sirloin.
100 gram Padron Peppers, now available in most supermarkets.
200 g Thai sticky rice.
2 Spring onions
1tsp Sea salt
Marinate the steak with half the contents of the pouch for several hours or overnight in a fridge.
Cook the steak in a little oil in a frying or griddle pan. You can also grill the steak if you prefer. I like my steak to be medium rare but the choice is up to you. Let the steak rest for five minutes to allow the juices to settle.
While the steak is resting, cook the Padron Peppers in a little oil until they start to blister, this just takes a few minutes. Remove from the pan and sprinkle with sea salt.
Add a tablespoon or so of warm water to the rest of the sauce and some finely chopped spring onions, adjust to taste with a little lime juice and serve as a dip.
Slice steak into strips and serve with some lime pieces for squeezing over steak if required.
Preparation time does not include time to marinate.