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Beef Curry In Peanut Sauce

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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