A delicious Australian-inspired dish featuring beef strips cooked in a sweet and spicy peanut sauce with coconut milk, red curry paste, and aromatic herbs.
Yield: 4
Materials
Main Ingredients
- 500 g beef cut into strips
- 500 ml coconut milk made from 1 cup (250ml) coconut cream + 2.5 cups (625ml) warm water
- 250 ml coconut cream
- 45 ml red curry paste
- 30-45 ml fish sauce
- 22.5 ml palm sugar
- 6 pieces kaffir lime leaves
- 2 pieces red chilli thinly sliced
- 125 ml sweet basil leaves
- 125 ml ground roasted peanuts
Instructions
Cooking Instructions
- Cook beef in 500ml of coconut milk until tender and liquid has reduced (about 15 minutes) over medium heat.
- In a separate saucepan, bring 375ml of coconut cream to a boil. Keep cooking until it has thickened. Set 30ml aside for service.
- Add curry paste and slowly stir in the remaining coconut cream, stirring constantly.
- Add cooked beef, kaffir lime leaves, peanuts, and stir. Add 250ml coconut milk and cook for 15 minutes over low heat.
- Add fish sauce, palm sugar, chilli, and sweet basil. Stir.
- Remove from heat. Serve with Jasmine rice, adding thick (30ml) coconut cream as garnish over the curry.
Notes
1 cup (250ml) coconut cream + 2.5 cups (625ml) warm water = coconut milk. A selection of steamed Asian greens can be served with curry.
A delicious Australian-inspired dish featuring beef strips cooked in a sweet and spicy peanut sauce with coconut milk, red curry paste, and aromatic herbs.
Notes: 1 cup (250ml) coconut cream + 2.5 cups (625ml) warm water = coconut milk. A selection of steamed Asian greens can be served with curry.