Peanut Curry Beef

Peanut Curry Beef
No, it's not a satay, but a peanut curry drawing upon the cuisines of both South East Asia and India.

Ingredients


300	g	rump steak
10	ml	ground coriander
5	ml	ground cumin
10	ml	minced garlic
3	ml	shrimp paste
5	ml	galangal
1		stick of lemongrass
3	ml	red chilli paste
½		red capsicum
1		spring onion
3	ml	cumin
60	ml	coconut cream
100	ml	coconut milk
100	ml	chopped peanuts
10	ml	fish sauce
50	ml	basil leaves
10	ml	kaffir lime leaves

Method
Cut the rump into individual serve pieces. Slice the spring onion and chop the galangal and lemongrass. Grind the spring onions, garlic and galangal using a mortar and pestle. Add the coriander, cumin, garlic, shrimp paste and chilli paste, and continue grinding to achieve a smooth paste. Cut the red capsicum into long thin strips.

Fry beef until cooked, remove from frying pan and keep warm. Heat the coconut cream and curry paste in the frying pan for about two minutes. Add 20 ml of chopped peanuts, coconut milk and fish sauce and cook for another five minutes or until sauce is suitably thick. Add the kaffir lime leaves and most of the basil leaves, and remove from the heat.

Please the beef in a serving dish or on plates, cover with sauce and garnish with the remaining basil, remaining chopped peanuts and sliced capsicum, and serve with Jasmine rice.

Serves
2

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