This superbly aromatic Thai-style curry is not too hot but full of flavour. For a special meal, it goes perfectly with fried noodle.
450g / 1lb rump (round) steak
30ml / 2 tbsp sunflower oil
30ml / 2 tbsp medium curry paste
2 bay leaves
400ml / 14 fl oz / 1 2/3 cups coconut milk
300ml / 1 1/2 pint / 1 1/4 cups beef stock
30ml / 2 tbsp lemon juice
45ml / 3 tbsp thai fish sauce (nam pla)
15ml / 1 tbsp sugar
115g / 4oz / 1 cup unsalted roasted peanuts, roughly chopped
115g / 4oz fine green beans, halved
1 red (bell) pepper, seeded and thinly sliced
unsalted roasted peanuts, to garnish (optional)
Trim and fat off the beef and cut the beef into 5cm / 2in strips
Heat the sunflower oil in a large, heavy pan, add the curry paste and cook over a medium heat for 30 seconds, stirring constantly.
Add the beef and cook, stirringm for 2 minutes until it is beginning to brown and is thoroughly coated with the spices.
Stir in the bay leaves, coconut milk, stock, lemon juice, fish sauce and sugar, ad bring to the boil, stirring.
Add the onions and potatoes, then bring back to the boil, reduce the heat and simmer, uncovered, for 5 minutes.
Stir in the peanuts, beans and pepper and simmer for a further 10 minutes, or until the beef and potatoes are tender. Serve in shallow bowls with a spoon and fork, to enjoy all the rich and creamy juices. Sprinkle with extra unsalted roasted peanuts, if you like.
Other Beef Curry Recipes
Sainsburys – Thai Green Beef Curry
The Perfect Pantry – Slow cooker Sindhi beef curry
Nigella.com – Beef Curryjamie oliver beef curry
citrus beef curry