Dry Beef Curry with Peanut and Lime

Preparation info
  • Serves

    Four to Six

    • Difficulty


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.


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


  1. Strain the coconut milk into a bowl, retaining the thicker coconut milk in the strainer or sieve.
  2. 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