Thick Beef Curry in Sweet Peanut Sauce

Name: Thick Beef Curry in Sweet Peanut Sauce
Yield: Serves Four to Six
Cuisine: Thailand
Ingredients: 2 lemon grass stalks, bruised; 30 ml/2 tbsp palm sugar or light muscovado (brown) sugar; 45 ml/3 tbsp Thai fish sauce; 600 ml/1 pint/2½ cups coconut milk; 45 ml/3 tbsp Thai red curry paste; 450 g/1 lb rump (round) steak, cut into thin strips; 2 fresh red chillies, sliced; 75 g/3 oz/¾ cup roasted peanuts, ground; 5 kaffir lime leaves, torn; salt and ground black pepper; 2 salted eggs, cut in wedges, and 10–15 Thai basil leaves, to garnish

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

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 coconut milk
45

Asia
Thailand
Main course
South East Asia
Gluten-free

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.