This curry is deliciously rich and thicker than most other Thai curries. Serve with boiled jasmine rice and salted duck's eggs, if liked.
If you don't have the time to make your own red curry paste, you can buy a ready-made Thai curry paste. There is a wide range available in most supermarkets.
serves 4 - 6
600 ml (1 pint) 2 1/2 cups coconut milk
45 ml (3 tbsp) red curry paste
45 ml (3 tbsp) fish sauce
30 ml (2 tbsp) palm sugar
2 stalks lemon grass, bruised
450 g (1 lb) rump steak, cut into thin strips
75 g (3 oz) roasted ground peanuts
2 red chillies, sliced
5 kaffir lime leaves, torn
salt and freshly ground black pepper
2 salted eggs, to serve
10 - 15 Thai basil leaves, to garnish
1. Put half the coconut milk into a heavy-bottomed saucepan and heat, stirring, until it boils and separates.
2. Add the red curry paste and cook until fragrant. Add the fish sauce, palm sugar and lemon grass.
3. Continue to cook until the colour deepens. Add the rest of the coconut milk. Bring back to the boil.
4. Add the beef and ground peanuts. Stir and cook for 8 - 10 minutes or until most of the liquid has evaporated.
5. Add the chillies and kaffir lime leaves. Adjust the seasoning to taste. Serve with salted eggs and garnish with Thai basil leaves.
6 people have helped to review this recipe. Thankyou!