Thai Beef Curry

Here's a real yummy Thai curry with beef, quick, easy and delicious

Serves: 4  

Ingredients curry paste

• 1 stalk lemon grass
• 1 pce fresh ginger
• 1 bunch fresh coriander
• 1 green chilli (or 1 greenish peperoncino)
• 40 g peanuts, unsalted, shelled weight
• 2 tbsp oil
• 1 tbsp coriander, ground
• 1 tbsp cumin, ground
• 0.5 tsp cardomon, ground
• 0.5 tsp cloves, ground
• 1 tsp nutmeg, ground
• 15 turns black pepper, freshly ground
• 1 tsp salt

Other ingredients 

• 4 shallots
• 700 g beef, cubed
• Salt
• Oil for browning
• 100 ml strong vegetable stock
• 400 ml coconut milk
• 3 tbsp lemon juice
• 1 pinch sugar

Method

• For the curry paste - remove the hard leaves from the lemon grass stalk and slice the soft inner core finely. 
• Peel the ginger, slice and roughly. 
• Remove the coriander leaves from the coarse stems. 
• Halve the chilli lengthwise, core and cut into strips. 
• Purée all these ingredients, plus the peanuts, into a paste with the oil in the food processor.
• Place the paste in a small bowl and mix in all the remaining spices.
• Peel the shallots and chop finely. 
• Season the pieces of beef with salt. 
• Heat some oil on medium heat in a casserole. Brown the meat in 3-4 batches. Place on one side.
• Briefly fry the shallots and spicy paste in the oil, add the juices from the meat. 
• Return the meat to the pan, mix together well, then pour in the stock and coconut milk.
• Leave to simmer, covered, for about 60 minutes - until the meat is tender. Check the meat during the cooking time.
• Before serving season the curry to taste with salt, lemon juice as perhaps a little sugar.

Serving

• Basmati rice goes well with this.

Tip

• If making the curry paste is going to be too time consuming, bought green Thai curry paste is a quick alternative.  

Recipe by Annemarie Wildeisen's KOCHEN