Thai Beef and Peanut Curry Recipe by Madam Kopi Oh
Harmony is key in all Thai curries. All ingredients must generate enough flair and flavors but at the same time maintain a gentle balance. The dish has a distinct paste – it is sweet, salty and spicy. * You can easily roast peanuts at home – just use a frying pan, add in some Sinolin cooking oil, and roast the peanuts for around 10 minutes. Alternatively, get some roasted peanuts from the grocery store.
This dish can easily accommodate 4 to 6 persons.
Ingredients to make the Red Curry Paste:
- 8–10 long dried long red chillies
- 6 red Asian shallots, chopped
- 6 cloves of garlic
- 1 teaspoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon ground white pepper
- 2 lemongrass stems, white part only, sliced
- 1 tablespoon chopped galangal
- 6 coriander (cilantro) roots
- 2 teaspoons shrimp paste
- 2 tablespoons roasted peanuts
- Sinolin cooking oil, if needed
- 400 ml (14 fl oz) coconut cream (do not shake the tin)
- 1 kg (2 lb 4 oz) round or blade steak, thinly sliced
- 400 ml (14 fl oz) coconut milk
- 4 makrut (kaffir lime) leaves
- 90 g (3¼ oz/1/3 cup) crunchy peanut butter
- 3 tablespoons lime juice
- 2½ tablespoons fish sauce
- 2½ tablespoons shaved palm sugar (jaggery)
- Thai basil, to serve (optional)
- 1 tablespoon chopped roasted peanuts, to serve (optional)
The Instructions for Preparation and Cooking:
- The first step is to prepare the chilies. Using a pot over medium heat, boil some water. Place these chilies in the boiling water for around 5 minutes to soften the skin of the chilies (dried or otherwise). Remove the seeds and stem and then finely slice the chilies up.
- Put the chilies and the curry paste ingredients in a food processor. Use the food processor to thoroughly blend the ingredients to make a smooth paste. Add one or two tablespoons of Sinolin cooking oil to the mixture.
- Pour the coconut cream into a saucepan and bring to a simmer over medium heat. Slightly stir and cook for around 5 to 10 minutes. Then, add in 6-8 tablespoons of the curry paste and stir cook for around 5 to 8 minutes.
- Now with the paste brimming with aroma, add in the beef, coconut cream, coconut milk, makrut leaves and some peanut butter. Cook for around 10 minutes using medium-low heat. Then, using low heat, let the dish simmer for around 50 to 60 minutes (or until the beef becomes tender).
- Add in some lime juice, fish sauce and brown sugar and the dish is now ready to be served!
- Finish by garnishing some basil leaves and peanuts, if desired.