Thai Beef Curry
Here's a real yummy Thai curry with beef, quick, easy and delicious
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
- 4 shallots
- 700 g beef, cubed
- Oil for browning
- 100 ml strong vegetable stock
- 400 ml coconut milk
- 3 tbsp lemon juice
- 1 pinch sugar
- 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.
- Basmati rice goes well with this.
- 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