Beef Curry with Red and Green Chilies Preparation Time: 40 minutes | Cooking Time: 25 minutes 1kg beef rump steak 1 small fresh red chili 1 small fresh green chili 2 cups coconut milk 1/4 cup coconut cream 2 teaspoons fish sauce 2 tablespoons raw sugar 4 green onions, chopped 2 tablespoons oil CURRY PASTE 2 small fresh red chilies, chopped 3 cloves garlic, crushed 1 teaspoon chopped fresh lemon grass 1 teaspoon grated lime rind 1 teaspoon dried galangal 1/4 teaspoon ground cardamom 2 green onions, chopped 1/2 teaspoon cracked black peppercorns 2 teaspoons chopped fresh coriander root 1/2 teaspoon shrimp paste 2 teaspoons lime juice

Cut steak into 5cm slices. Cut chilies into thin strips. Heat coconut milk in pan, add steak, bring to boil; simmer, uncovered, for about 15 minutes or until steak is tender.

Heat coconut cream in separate pan, add curry paste, simmer, uncovered, for about 1 minute or until fragrant.

Stir paste mixture into steak mixture, bring to boil; simmer, uncovered, until liquid is almost evaporated. Stir in sauce, sugar and onion.

Heat oil in separate pan, cook chili, stirring, for about 2 minutes or until crisp. Sprinkle cooked chili over curry just before serving.

CURRY PASTE: Grind all ingredients to a paste using mortar and pestle.

Serves 6.

Store
Curry best made just before serving. Paste can be made a week ahead. Store, covered, in refrigerator.

Per serving: 39.1g fat, 541 calories.

Easy Thai Cooking, The Australian Women's Weekly Cookbooks