Dry Beef Curry with Onions and Peanuts
Preparation Time: 30 minutes | Cooking Time: 1 1/4 hours
1kg beef chuck steak, chopped
3 cups coconut milk
1 cup finely ground peanuts
1 tablespoon fish sauce
2 teaspoons tamarind sauce
6 baby onions
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1 1/2 tablespoons lime juice
1 teaspoon palm sugar
CURRY PASTE
2 teaspoons dried chili flakes
1 medium red onion (170g), chopped
3 cloves garlic, crushed
2 tablespoons chopped fresh lemon grass
1 teaspoon galangal powder
2 teaspoons chopped fresh coriander root
1 teaspoon grated lime rind
1/2 teaspoon shrimp paste
1 dried kaffir lime leaf
1 teaspoon paprika
1/2 teaspoon ground turmeric
1/2 teaspoon cumin seeds
2 teaspoons oil, approximately |
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Combine beef, coconut milk and peanuts in pan, bring to the boil, simmer, covered, 1 hour, stirring occasionally.
Stir in curry paste, sauces, onions, spices, juice and sugar, simmer, uncovered, 10 minutes.
CURRY PASTE: Blend or process all ingredients with enough oil to form a paste consistency.
Serves 6.
Store
Recipe can be prepared a day ahead. Paste can be made a week ahead. Store, covered, in refrigerator. Suitable to freeze.
Per serving: 50.4g fat, 662 calories.
Easy Thai Cooking, The Australian Women's Weekly Cookbooks |
