Beef curry in a Sweet Peanut Sauce

Chef's notes

If you don't have peanuts, you can sub it with peanut butter, but you'll want to cook with less salt as the peanut butter can add too much salt to the dish.

Details

• 🍽️ Servings: 4

Ingredients

• 2 1/2 cups Coconut Milk
• 3 Tbsp Red Curry Paste
• 3 Tbsp Thai Fish Sauce
• 2 Tbsp Palm sugar or light brown sugar
• 1 LB rump streak cut into thin strips
• 2 Lemon Grass Stalks, Bruised
• 3 oz Ground Roasted Peanuts
• 2 Fresh Red Chilies, Sliced
• 5 Kaffir Lime Leaves, Torn
• Salt and Pepper
• Thai Basil for Garnish
• 2 Salted eggs to serve with

Directions

1. Put half the coconut milk in a large pan or Wok and heat gently until it begins to boil and separate.
2. Add the curry paste and cook over medium heat until fragrant. Then add the Fish sauce, sugar and lemon grass.
3. Continue to cook until the color of the sauce deepens
4. Add the remaining coconut milk. Bring back to boil. Add the beef and peanuts. Cook for another ~10 min
5. Add the chilies and the torn Kaffir Lime and adjust the seasoning. Garnish with whole Basil leaves and serve with a salted egg and rice.