Red Curry of Beef and Peanuts

Name: Red Curry of Beef and Peanuts
Yield: Serves four to six as part of a shared meal
Cuisine: Thai
Ingredients: 4 coriander roots, chopped and pounded; zest of 1 kaffir lime, chopped and pounded; 3 stalks lemongrass, chopped and pounded; 2 tablespoons chopped galangal, pounded; 1 tablespoon ground paprika; 3 tablespoons shrimp paste, wrapped in foil and grilled until fragrant; 3 tablespoons shrimp paste, wrapped in foil and grilled until fragrant; 6 star anise; 1 teaspoon coriander seeds; 2 teaspoons cumin seeds; 1 teaspoon white peppercorns; 10 red shallots, chopped and pounded; 12 cloves garlic, chopped and pounded; 6 dried long red chillies, split, seeded and ground; 3 sticks cinnamon; 4 long green eggplants or Japanese eggplants, halved and barbecued; 300 g cooked beef brisket or barbecued sirloin, cut into strips; 300 g cooked beef brisket or barbecued sirloin, cut into strips; 250 ml coconut milk; 20 Thai sweet basil leaves; 4 large red chillies, seeded; 100 g pea eggplants; 4 long green eggplants or Japanese eggplants, halved and barbecued; 400 ml coconut cream; 100 ml vegetable oil; 6 kaffir lime leaves; 6 tablespoons palm sugar; ½ cup roasted peanuts; 4 tablespoons fish sauce

Preparation info

Serves
four to six
as part of a shared meal

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

There are two ways I like attacking this recipe. Both are equally as good but produce very different textures and flavours. One is to barbecue either the beef fillet or sirloin, slice it and fold it through the curry at the end. The other is to use beef brisket left over from making pho stock and poaching it for 3 hours in coconut milk. This curry, with its deep spicy flavour and rich sweetness, is very moreish. I have developed a similar paste for Rockpool that marries beautifully with blu

Ingredients

Asia
Thailand
Main course
Gluten-free
South East Asia

Ingredients

Method