Meat Dishes

Curry Beef in a Sweet Peanut Sauce

I have a real thing for peanut sauce - as you'll soon notice clicking through these pages. I've found you rarely go wrong with a rich and aromatic asian sauce. Dinner guests just love it!

Ingredients
(Serves4-6)

1 pint/ 2 1/2 cups of coconut milk
3 tablespoons of red curry paste
3 tablespoons fish sauce
2 tablespoons of palm sugar
2 stalks lemon grass
1lb/450 grams rump steak cut into thin strips
75g/3oz roasted ground peanuts
2 red chilies (sliced)
5 kaffir lime leaves (torn)
salt to taste
ground black pepper
2 salted eggs to serve
10-15 Thai basil leaves to garnish

Put half the coconut milk in to a heavy-bottomed saucepan and heat, stirring, until it boils and separates. Add the red curry paste and cook until fragrant. Add the fish sauce, palm sugar and lemon grass. Continue to cook until the colour deepens. Add the rest of the coconut milk. Bring back to the boil. Add the beef and ground peanuts. Stir and cook for 8-10 minutes or until most of the liquid evaporates. Add the chilies and kaffir lime leaves. Adjust the seasoning to taste. Serve with salted eggs and garnish with Thai basil leaves.