Dry Beef Curry with Peanut and Lime

Name: Dry Beef Curry with Peanut and Lime
Yield: Serves Four to Six
Cuisine: Thai
Ingredients: 30 ml/2 tbsp coriander seeds; lime slices, shredded coriander (cilantro) and fresh red chilli slices, to garnish; 5 ml/1 tsp cumin seeds; juice of 2 limes; 900 g/2 lb stewing steak, finely chopped; 400 g/14 oz can coconut milk; 30 ml/2 tbsp crunchy peanut butter; 300 ml/½ pint/1¼ cups beef stock; 1 piece lemon grass, about 10 cm/4 in long, shredded; 3 garlic cloves, crushed; 25 ml/5 tsp granulated sugar; 2.5 ml/½ tsp salt; 1 piece shrimp paste, 2 cm/¾ in square; 50 g/2 oz coriander (cilantro) root or stem, chopped; 2 cm/¾ in piece fresh galangal, peeled and finely chopped; 4 red shallots, finely chopped; 2.5 ml/½ tsp grated or ground nutmeg; 1.5 ml/¼ tsp ground cloves; seeds from 6 green cardamom pods; pared rind of 1 mandarin orange, finely chopped; 4.5 small fresh red chillies, seeded and finely chopped; 2.5 ml/½ tsp ground cinnamon; 20 ml/4 tsp paprika; 30 ml/2 tbsp vegetable oil; juice of ½ lime

Preparation info

Serves
Four to Six

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

Originating from the mountainous northern regions of Thailand, dry curries are now popular throughout the country. This dry beef curry is usually served with a moist dish such as Northern Fish Curry with Shallots and Lemon Grass.

Ingredients

400 g/14 oz can coconut milk
900 g/2

Asia
Thailand
Main course
Gluten-free
South East Asia

Method

Strain the coconut milk into a bowl, retaining the thicker coconut milk in the strainer or sieve.
Pour the thin coconut milk from the bowl into a large, heavy pan, then scrape in half the residue from the sieve. Reserve the remaining thick coconut milk. Add the chopped steak. Pour in the beef stock and bring to the boil. Reduce the heat, cover the pan and simme