Thick Beef Curry in Sweet Peanut Sauce

Thick Beef Curry in Sweet Peanut Sauce

This curry is deliciously rich and thick . Serve with boiled jasmine rice.

NOTE: It is vital; I believe to use fresh, homemade, curry paste. Do not use stuff out of a jar. I have a couple of recipes for this if you want them. I’m sure you already make your own and know how easy it is.


Ingredients
Serves 4-6

1 pint coconut milk
3tbsp red curry paste.
3tbsp fish sauce
2tbsp palm sugar
2 lemon grass stalks bruised
1lb sirloin steak cut with grain into thin strips
3oz roasted peanuts-ground
2 red chillies-sliced
5 Kaffir lime leaves torn.
Salt & pepper
10-15 Thai basil leaves to garnish

Method

Put half of the coconut milk into a heavy bottomed saucepan and heat, stirring until it boils and separates.

Add the red curry paste and cook until fragrant. Add the fish sauce, palm sugar and lemon grass.

Continue to cook until the colour deepens. Add the rest of the coconut milk, bring back to the boil.

Add the ground peanuts, stir and cook for about 10-20 minutes or until most liquid has evaporated. Note: Keep cooking and reducing until. A nice thick sauce is achieved.

Add the beef (which should be at room temp. not fridge temp.) Cook sirloin for as long as you want your sirloin cooked for. I like mine pink!!

Add the chillies and kaffir lime leaves. Adjust seasoning and serve with Thai basil leaves


Enjoy your free extract from my cook-book