Beef Curry in Sweet Peanut Sauce Recipe
 The
consistency of this curry is quite thick, unlike most other Thai
curries. Roasted and ground peanuts add a rich taste, and thicken the
sauce at the same time. You can grind the peanuts in a coffee grinder or
use a pestle and mortar. For a quick alternative, you could use peanut
butter, but you will need to reduce the quantity of salt.
Ingredients: (Serves 4-6)
600 ml/1 pint/2½ cups coconut milk
45 ml/3 tablespoons red curry paste
45 ml/3 tablespoons Thai fish sauce
30 ml/2 tablespoons palm sugar or soft light
brown sugar
2 lemon grass stalks, bruised
450 g/1 lb rump steak cut into thin strips
75 g/3 oz roasted ground peanuts
2 fresh red chilies, sliced
5 kaffir lime leaves, torn
Salt and ground black pepper
10-15 Thai basil leaves, to garnish
2 salted eggs, to serve
Method:
Put half the coconut milk into a wok or
large pan. Heat the milk gently, stirring constantly, until it begins to
boil and separate.
Add the red curry paste and cook over a
medium heat until fragrant. Add the fish sauce, palm or light brown
sugar and lemon grass. Continue to cook until the color of the curry
sauce deepens.
Add the remaining coconut milk and bring
back to the boil. Add the beef and ground peanuts. Cook for 8-10
minutes.
Add the sliced chilies and torn kaffir lime
leaves and adjust the seasoning. Garnish with the whole Thai basil
leaves, and serve with salted eggs, if you like.
Happy Cooking,
Carol |
