Ingredients:
2 1/2 Cup(s) Coconut milk
3 Tablespoon(s) Red curry paste
3 Tablespoon(s) Fish sauce
2 Tablespoon(s) Palm sugar
2 Stalks lemon grass, bruised
1 Pound(s) Rump steak, cut
3 Ounce(s) Roasted ground peanuts
2 Red chilies, sliced
5 Kaffir lime leaves, torn
2 Salted eggs, to serve
10 Thai basil leaves,to garnish |
Directions: Put half the coconut milk into a heavy-bottomed saucepan and heat,
stirring, until it boils and separates.
Add the red curry paste and cook until fragrant. Add the fish sauce,
palm sugar and lemon grass.
Continue to cook until the color deepens. Add the rest of the coconut
milk. Bring back to the boil.
Add the beef and ground peanuts. Stir and cook for 8-10 minutes or
until most of the liquid has evaporated.
Add the chilies and kaffir lime leaves. Adjust the seasoning to taste.
Serve with salted eggs and garnish with Thai basil leaves.
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