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Thick Beef Curry in Sweet Peanut Sauce
Preparation info
- Serves
Four to Six
- Difficulty
Easy
Appears in
By Judy Bastyra and Becky Johnson
Published 2011
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
600 ml 1 pint 2½ cups 45
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.
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Easy to throw together and not too spicy, which suited the younger diners. We served it with a small bowl of bird's eye chillies for those who needed a bit more heat.