Baby’s makin me fat.
Another weekend, another curry. But that’s ok, because there’ll just be more of me to love.
This is what we cooked tonight, it’s Beef curry in Sweet Peanut Sauce.
It was super-nummy.
Screw copyright, if you want to know the ingredients, here they are:
Ingredients:
- 500ml Coconut Milk (or 1x 400ml can and a splash of water)
- 4 Tbsp Red Curry Paste
- 3 Tbsp Fish Sauce
- 2 Tbsp Palm Sugar or Brown Sugar
- 2 Lemongrass stalks, bruised
- 500g Rump Steak, cut into thin strips
- 75g ground Roasted Peanuts
- 2 Fresh Red Chillies, sliced
- 5 Kaffir Lime Leaves, torn
- Salt & Ground Black Pepper
- Thai Basil Leaves, to garnish
- 2 Salted Eggs, to serve
- Pinch of Love
Method:
Put half the coconut milk into a wok or large pan. Heat the milk gently, stirring constantly, until it begins to boil and separate.
Add the red curry paste and cook over a medium heat until fragrant. Add fish sauce, sugar, and lemongrass.
Continue to cook until the colour of the curry sauce deepens.
Add the remaining coconut milk and bring back to the boil. Add the beef and ground peanuts. Cook for 10 – 12 minutes.
Add the sliced chillies and torn kaffir lime leaves and adjust seasoning. Simmer 2 min, then transfer to a serving dish, and garnish with the basil leaves and salted eggs.
Serve with rice, duh.
(Oh, and roti, nyumnums)
23.Sep.06 
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