Thick Beef Curry in Sweet Peanut Sauce Recipe
 This curry is deliciously rich and thicker
than most other Thai curries. Serve it with boiled jasmine rice and salted
duck's eggs, if you like.
Ingredients: (Serves 4-6)
600 ml/1 pint/2½ cups coconut milk
45 ml/3 tablespoons Thai red curry paste
45 ml/3 tablespoons Thai fish sauce
30 ml/2 tablespoons palm sugar or light
muscovado (brown) sugar
2 lemon grass stalks, bruised
450 g/1 lb rump (round) steak, cut into thin
strips
75 g/3 oz/¾ cup roasted peanuts, ground
2 fresh red chilies, sliced
5 kaffir lime leaves, torn
Salt and ground black pepper
2 salted duck's eggs, cut in wedges, and
10-15 Thai basil leaves, to garnish
Method:
Pour half the coconut milk into a large,
heavy pan. Place over a medium heat and bring to the boil, stirring
constantly until the milk separates. Stir in the red curry paste and cook
for 2-3 minutes until the mixture is fragrant and thoroughly blended. Add
the fish sauce, sugar and bruised lemon grass stalks. Mix well.
Continue to cook until the color deepens.
Gradually add the remaining coconut milk, stirring constantly. Bring back
to the boil. Add the beef and peanuts. Cook, stirring constantly, for 8-10
minutes, or until most of the liquid has evaporated. Add the chilies and
lime leaves. Season to taste and serve, garnished with wedges of salted
eggs and Thai basil leaves.
Happy Cooking,
Carol |
