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Tuesday, January 8, 2013,1:41 AM by
D.Sumithra

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DRY BEEF CURRY WITH PEANUT AND LIME

Originating from the mountainous northern regions of Thailand, dry curries are now popular throughout the country. This dry beef curry is usually served with a moist dish such as Northern Thai Fish Curry with Shallots and Lemon Grass.
Serves :
6

Preparation Method :

  • Strain the coconut milk into a bowl, retaining the thicker coconut milk in the strainer or sieve.
  • Pour the thin coconut milk from the bowl into a large, heavy pan, and then scrape in half the residue from the sieve.
  • Reserve the remaining thick coconut milk.
  • Add the chopped steak. Pour in the beef stock and bring to boil. Reduce the heat, cover the pan, and simmer gently for 50 minutes.
  • To make the curry paste, dry-fry all the seeds for 1 - 2 minutes, transfer them to a bowl and add the nutmeg, cloves, cinnamon, paprika and orange rind.
  • Pound the chillies with the sugar and salt.
  • Add the spice mixture, lemon grass, garlic, galangal, shallots and shrimp paste and pound to a paste. Work in the coriander, limejuice, and oil.
  • Strain the beef, reserving the cooking liquid, and place a cupful of liquid in a wok.
  • Stir in 30 - 45 ml / 2 - 3 tablespoons of the curry paste, according to taste.
  • Boil rapidly until all the liquid has evaporated.
  • Stir in the reserved thick coconut milk, the peanut butter, and the beef.
  • Simmer uncovered, for 15 - 20 minutes, adding a little cooking liquid if, the mixture starts to stick to the pan, but keep the curry dry.
  • Just before serving, stir in the limejuice. Serve in a warmed bowl, garnished with the lime slices, shredded coriander and sliced red chillies.

INGREDIENTS

  • 400 grams coconut milk
  • 900 grams stewing steak, finely chopped
  • 300 ml beef stock
  • 2 tablespoons crunchy peanut butter
  • Juice of 2 limes
  • Lime slices, fresh shredded coriander (cilantro) and fresh red chilli slices, to garnish

For the red curry paste

  • 2 tablespoons coriander seeds
  • 1 teaspoon cumin seeds
  • Seeds from 6 green cardamom pods
  • ½ teaspoon grated or ground nutmeg
  • ¼  teaspoon ground cloves  
  • ½ teaspoons ground cinnamon
  • 4 teaspoons paprika pared rind of 1 mandarin orange, finely chopped
  • 5 small fresh red chillies, seeded and finely chopped
  • 1 ½ tablespoons granulated sugar
  • ½ teaspoon salt
  • 1 piece lemon grass, about 4 inch long, shredded
  • 3 garlic cloves, crushed
  • ¾ piece fresh galangal, peeled and finely chopped
  • 4 red shallots, finely chopped
  • 1 piece shrimp paste, ¾ inch square
  • 50 grams coriander (cilantro) root or stem, chopped
  • Juice of ½ lime
  • 2 tablespoons Cooking oil

20 comments for “Dry Beef Curry with Peanut and Lime”

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