A
dish of Thai origin that is deliciously rich and thicker than most other
curries. Chef recommends Thai fragrant rice and salted duck's egg to accompany
this dish.
Ingredients
600 ml
Coconut milk
450 g
Rump steak, cut into thin strips
75 g
Ground peanuts, roasted
2 stalks
Lemongrass, bruised
2 pieces
Red chilies, sliced
5 pieces
Kaffir lime leaves, torn
3 tbsp
Red curry paste
3 tbsp
Fish sauce
2 tbsp
Palm sugar
-
Salt and freshly ground black pepper
-
2 salted eggs to serve
-
10 Thai basil leaves to garnish.
Method :
Pour half the coconut milk into a saucepan and
heat, stirring, until it boils and separates.
Add the red curry paste and cook until fragrant,
then add the fish sauce, palm sugar and lemongrass.
Continue to cook until the color deepens, then
add the rest of the coconut milk and bring back to a boil.
Add the beef and ground peanuts and stir-cook
for another 8 minutes or until most of the liquid has evaporated.
Add the chilies and kaffir lime leaves and
adjust the seasoning to taste.
Serve in a large bowl garnished with Thai basil
leaves.
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