Thai beef curry with peanut sauce recipe
This is super tasty so a little goes a long way and it’s so worth using fresh kaffir lime leaves if you can find them.
Ingredients
- 340 g Thai fragrant rice
- 340 ml water
- 12 oz Thai fragrant rice
- 12 fl oz water
- 12 oz Thai fragrant rice
- 1.4 cups water
- 600 ml coconut milk
- 15 –45ml (0.5–1.5floz) red curry paste
- 45 ml fish sauce
- 30 ml palm sugar or soft brown sugar
- 2 stalks of fresh lemongrass, bruised
- 450 g rump steak, cut into thin strips
- 75 g roasted peanuts, finely chopped or pulsed in a food processor
- 1 –2 red chillies, sliced
- 5 kaffir lime leaves, torn – fresh are best, but otherwise use dried
- 1 pinch each of flaky sea salt and freshly ground black pepper
- 10 –15 Thai basil leaves (optional)
- 21.1 fl oz coconut milk
- 15 –45ml (0.5–1.5floz) red curry paste
- 1.6 fl oz fish sauce
- 1.1 fl oz palm sugar or soft brown sugar
- 2 stalks of fresh lemongrass, bruised
- 15.9 oz rump steak, cut into thin strips
- 2.6 oz roasted peanuts, finely chopped or pulsed in a food processor
- 1 –2 red chillies, sliced
- 5 kaffir lime leaves, torn – fresh are best, but otherwise use dried
- 1 pinch each of flaky sea salt and freshly ground black pepper
- 10 –15 Thai basil leaves (optional)
- 2.5 cups coconut milk
- 15 –45ml (0.5–1.5floz) red curry paste
- 0.2 cup fish sauce
- 0.1 cup palm sugar or soft brown sugar
- 2 stalks of fresh lemongrass, bruised
- 15.9 oz rump steak, cut into thin strips
- 2.6 oz roasted peanuts, finely chopped or pulsed in a food processor
- 1 –2 red chillies, sliced
- 5 kaffir lime leaves, torn – fresh are best, but otherwise use dried
- 1 pinch each of flaky sea salt and freshly ground black pepper
- 10 –15 Thai basil leaves (optional)
Details
- Cuisine: Thai
- Recipe Type: Curry
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 40 mins
- Serves: 6
Step-by-step
- Start by cooking the rice. Put the rice and water into a heavy-based saucepan and bring to the boil. Stir once, cover with a tight-fitting lid (if your lid isn’t tight-fitting, cover the pan first with tin foil and then with the lid).
- Reduce the heat to the absolute minimum – use a heat diffuser mat, if possible. Cook on the lowest possible heat for 15 minutes. Do not uncover during cooking.
- Remove the pan from the heat, keeping it covered, and set aside for 5 minutes before serving. The rice will stay warm for several hours if necessary.
- To make the curry, pour half of the coconut milk into a wok and cook over a medium heat, stirring, until the milk boils and separates – it will look curdled, but don’t worry.
- Whisk in the red curry paste and cook until fragrant and aromatic, about 3–4 minutes. Add the fish sauce, palm sugar or brown sugar and lemongrass.
- Continue to cook over a gentle heat for a few minutes before adding the rest of the coconut milk. Bring back to the boil.
- Add the strips of beef and the peanuts, stir and cook gently for 6–7 minutes or until most of the liquid has evaporated. Be careful not to overcook the beef. If necessary, you can remove the meat with a slotted spoon after the allotted cooking time and return the pan to the heat to reduce the sauce down further.
- Add the meat back to the pan, if necessary, and throw in the chillies and lime leaves. Season to taste and remove the lemongrass.
- Serve with the Thai fragrant rice, garnished with Thai basil leaves, if using.
This recipe is from One Pot Feeds All: 100 new recipes from roasting tin dinners to one-pan desserts by Darina Allen. Published by Kyle Books, £20.00.
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