Dry Beef Curry with Peanut and Lime

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

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