Curry with Beef and Kaffir Lime
Ingredients
- Ingredients
- 10 large chili peppers (red, dried)
- 6 shallots (red, chopped)
- 6 garlic cloves (chopped)
- 1 tsp cilantro (ground)
- 1 Tbsp Cumin (ground)
- 1 tsp peppers (White)
- 2 sprigs Lemongrass (only white parts chopped)
- 1 Tbsp Galangal (freshly chopped)
- 6 Coriander (fresh)
- 2 Tbsps Peanuts (toasted)
- 400 milliliters Coconut cream (do not shake)
- 1 kilogram Roast beef (cut into 1 cm thick slices)
- 400 milliliters Coconut milk
- 90 grams Peanut butter (crunchy)
- 3 kaffir Lime leaves
- 30 milliliters Lime juice
- 3 Tbsps Fish sauce
- 3 Tbsps Palm sugar (grated)
- Basil (Thai, for garnish)
Preparation steps
For the curry paste, soak chile peppers in a pot with boiling water for 20 minutes. Drain, remove seeds and coarsely chop chile peppers. Mix chile peppers in a blender with shallots, garlic, ground coriander, cumin, pepper, lemon grass, galangal root, coriander and peanuts and purée to a smooth paste. If necessary add some water to reach desired consistency.
Skim thick cream from coconut cream and heat in a wok over medium for 10 minutes. Cook until oil starts to form. Stir in 8 tablespoons of curry paste and heat while stirring constantly for 5-8 minutes until an aroma forms. Add beef, coconut milk, peanut butter, lime leaves and remaining coconut cream and cook for 8 minutes. Reduce heat to lowest level and simmer for 30-45 minutes until beef is tender. Stir occasionally so beef does not stick to the wok.
Add lime juice, fish sauce and sugar and mix thoroughly while stirring. Serve in bowls garnished with basil.
