For the next few months, followers of this blog will be able to witness the creative destruction of some of our staple pantry items as we whittle them down in preparation for our upcoming move. This dish used up: a bag of jasmine rice, the rest of my homemade Thai red curry paste, some more Thai chiles and kaffir lime leaves.
This is a pretty good curry. Some sweetness, not too much heat, nice and mellow. If I do it over again, I'll wait until the last minute to chuck the beef in there, as it cooks so quickly. The recipe has you basically stewing it down for awhile until the coconut broth part thickens and reduces substantially. Naturally, the beef would overcook if you did that, so I opted to not reduce the liquid down, keep the beef nicely cooked, and preserve the coconut-y sauce/broth. I like that sort of thing.
600 ml coconut milk
3 tablespoons Thai red curry paste
3 tablespoons Thai fish sauce
2 tablespoons palm sugar or light muscovado (brown) sugar
2 lemon grass stalks, bruised
450 g rump (round) steak, cut into thin strips
75 g roasted peanuts, ground
2 fresh red chillies. sliced
5 kaffir lime leaves, torn
salt and ground black pepper
2 salted eggs, cut in wedges, to garnish
10-15 Thai basil leaves, to garnish
Pour half the coconut milk into a large, heavy pan. Place over a medium heat and bring to the boil, stirring constantly until the milk separates.
Stir in the red curry paste and cook for 2-3 minutes until the mixture is fragrant and thoroughly blended. Add the fish sauce, sugar and bruised lemongrass stalks. Mix well.
Continue to cook until the color deepens. Gradually add the remaining coconut milk, stirring constantly. Bring back to the boil.
Add the beef and peanuts. Cook, stirring constantly, for 8-10 minutes, or until most of the liquid has evaporated. Add the chillies and lime leaves. Season to taste and serve, garnished with wedges of salted eggs and Thai basil leaves.
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