Thai-style veal blanquette

Illustration appellation
  • Chiroubles
Thai-style veal blanquette


  • 600g boneless shoulder or back rib of veal
  • 1 stalk lemongrass
  • 1cm piece fresh ginger
  • 1 small red chilli pepper
  • 50g butter
  • 1½ tbsp flour
  • 2 kaffir lime leaves
  • 1 tbsp curry paste
  • 1 carrot
  • 32g fresh shiitake mushrooms
  • 20cl coconut milk
  • 1 egg yolk
  • 1 kaffir lime (combava), juiced
  • ½ bunch coriander


  • Step 1Cut meat into cubes. Cut lemongrass into chunks. Peel and finely slice ginger. Slice chilli peppers.
  • Step 2Brown 40g butter in large frying pan (or wok) then add veal cubes. Season with salt and pepper, and leave to brown. Add flour and stir to baste meat.
  • Step 3Cover with cold water, add lemongrass, kaffir lime leaves, chillies and curry paste then cover and simmer on low heat for 2 hrs 30 mins.
  • Step 4Wash, peel and slice carrots. Add them to meat and continue cooking for 30 mins.
  • Step 5Meanwhile, slice the shiitake mushrooms and sear in remaining butter for a few minutes.
  • Step 6Remove meat and carrots from pan, stir in the coconut milk, cover and reduce for about 10 mins.
  • Step 7Beat egg yolk together with a ladleful of sauce. Add the kaffir lime juice, blend well then pour back into pan, whisking briskly. Then stir in the remaining 10g butter and mix well.
  • Step 8Put the meat and vegetables back into the sauce and keep warm until ready to serve.
  • Step 9Sprinkle with chopped coriander and serve with Thai rice.

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to taste

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