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Thai beef curry
Thai beef curry
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Delicious member-inspired recipe awaiting your taste buds!
Ingredients:
  • 850g beef rump steak (about 4cm thick)
  • 36.40 gm peanut oil
  • 84.00 gm phanaeng curry paste
  • 5 medium makrut lime leaves, whole, plus extra 2 tsp leaves, very finely shredded
  • 1-2 small red chillies, very finely chopped (or to taste)
  • 4 red eschalots, peeled and sliced
  • 24.40 gm fish sauce
  • 1 tsp palm sugar
  • 125.00 gm water
  • 378.75 gm coconut cream, plus 4 tsp extra
  • 125.00 ml Thai basil leaves
  • 20.00 ml roasted unsalted peanuts, chopped
Instructions:
  • Sear the beef on a scorching hot char-grill for 2-3 minutes per side, or until medium rare. Then, set it aside and trim any excess fat from the meat.
  • Warm up peanut oil in a wok over low heat and stir in the curry paste. Cook, stirring constantly, for 1-2 minutes until fragrant.
  • Combine lime leaves, chilis, eschalots, fish sauce, palm sugar, and water in a pot. Simmer and stir for 1-2 minutes.
  • Leave only four teaspoons of coconut cream and let it simmer gently over low heat for 3-4 minutes, stirring occasionally.
  • Slicely cut the beef and combine it with the sauce along with the meat juices. Toss in the fresh basil leaves and mix thoroughly.
  • Garnish curry with peanuts, extra coconut cream, and shredded lime leaves. Serve alongside steamed bok choy and boiled jasmine rice.

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