recipes
Beef Curry in Sweet Peanut Sauce
Ingredients
- 2 ½ cups of coconut milk
- 3 tablespoons red curry paste
- 3 tbsp fish sauce
- 2 tbsp palm sugar (brown sugar can be used)
- 2 bruised lemon grass stalks
- ½ kilo thin stripped rump steak
- ½ cup roasted ground peanuts
- 2 sliced fresh red chillies
- 5 kaffir lime leaves – shredded
- 15 thai basil leaves
Directions
- In a wok add half the coconut milk. Place over a low heat and stir constantly, until the milk begins to boil and separate.
- Add the red curry paste and cook over a medium heat until fragrant. Add the fish sauce, palm sugar and lemon grass and continue to cook until the color of the curry deepens.
- Add the remaining coconut milk and bring back to the boil. Add the beef and ground peanuts and cook for a further 10 minutes.
- Add the sliced chillies and shredded lime leaves and season to taste with salt and pepper.
- Garnish with Whole Thai Basil leaves and serve with a green papaya salad and festive rice
