Thai Peanut Beef Curry

A rich and aromatic twist on traditional Thai curry! This comforting dish brings together tender slices of beef, creamy coconut milk, fragrant red curry paste, and our signature Thai peanut sauce for a bold yet balanced flavour that’s both heartwarming and unforgettable.

Ingredients:

• Beef sirloin or flank steak (thinly sliced) - 400 g

• Red curry paste - 50 g

• Coconut milk - 200 ml + 150 ml

• Water - 150 ml

• Palm sugar - 2 teaspoons

• Kaffir lime leaves - 5 + 2 leaves (torn and finely sliced)

• Fish sauce - 2 teaspoons

• Thai peanut sauce - 2 tablespoons

• Thai basil - for garnish

• Red chili (sliced) - for garnish

Instructions

1. 1. Cook the beef: In a pot, add the sliced beef, 200 ml of coconut milk and water. Bring to a gentle boil, then reduce the heat to low. Tear 5 kaffir lime leaves and add them in. Simmer until the beef is tender, about 15 - 20 minutes, depending on the cut and thickness.

   2. Make the curry paste base: While the beef is simmering, heat a pan and sauté the red curry paste in rice bran oil until aromatic and fully cooked. Add the remaining 150 ml of coconut milk and stir until the oil begins to separate. Mix in the palm sugar and Thai peanut sauce. Simmer until the sauce becomes rich and glossy.

   3. Combine: Pour the curry paste mixture into the pot with the beef. Stir well and let simmer for a few minutes. Adjust the taste with fish sauce.

   4. Serve: Put the Thai Peanut Beef Curry into a serving bowl. Garnish with finely sliced kaffir lime leaves, fresh Thai basil, and red chili. Best enjoyed with steamed jasmine rice and a side of Thai peanut sauce.