Peanut curry of beef

Peanut curry of beef

By
From
New Thai Food
Serves
4
Photographer
Jeremy Simons

This is a slow cooker, so take your time and enjoy the aromas wafting through the kitchen.

Ingredients

Quantity Ingredient
60ml coconut oil or canola oil
3 tablespoons Peanut curry paste
250g beef brisket, cut into large cubes
60g palm sugar, shaved
60ml fish sauce
500ml coconut milk
2 long red chillies, halved and seeded
3 kaffir lime leaves, julienned
3 tablespoons crushed roasted peanuts
15g thai basil leaves
1 tablespoon coconut cream, to garnish

Method

  1. Heat the oil in a heavy-based saucepan over a medium heat. Add the peanut curry paste and fry, stirring continuously, until the paste is fragrant and it releases the oil – this takes about 8 minutes. (As the moisture in the curry paste evaporates, the oil is released, which indicates that the paste is cooked out.)
  2. Add the beef and stir until it is sealed without colouring, about 8–10 minutes.
  3. Stir in the palm sugar, fish sauce and coconut milk, and bring to the boil. Reduce the heat to low and simmer for 1 hour, until the beef is tender, adding more coconut milk if needed.
  4. Add the chillies, lime leaves and half the peanuts. Stir, then simmer for about 10 minutes until a small film of oil forms on the surface of the mixture. Remove from the heat and stir in the basil.
  5. Spoon the curry onto a serving platter and garnish with the remaining peanuts and the coconut cream. Serve with steamed jasmine rice.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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