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

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
South East Asia
Gluten-free

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

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