Meat Recipes - Dry Beef and Peanut Butter Curry Recipe

Ingredients

• 400g/14oz can coconut milk

• 900g/2lb stewing beef, finely chopped

• 300ml/1 1/2 pint/1 1/4 cups beef stock

• 30-40ml/2-3 tbsp red curry paste

• 30ml/2 tbsp crunchy peanut butter

• juice of 2 limes lime slices, shredded

• coriander (cilantro) and fresh red chili slices, to garnish

Serves 4-6

---

Method:

1. Strain the coconut milk into a bowl, retaining the thicker coconut milk in the strainer or sieve.

2. Pour the thin coconut milk from the bowl into a large, heavy pan, then scrape in half the residue from the sieve. Reserve the remaining thick coconut milk Add the chopped beef.

3. Pour in the beef stock and bring to the boil. Reduce the heat, cover the pan and simmer gently for 50 minutes.

4. Strain the beef, reserving the cooking liquid, and place a cupful of liquid in a wok Stir in 30-45ml/2-3 tbsp of the curry paste, according to taste. Boil rapidly until all the liquid has evaporated.

5. Stir in the reserved thick coconut milk, the peanut butter and the beef. Simmer, uncovered, for 15-20 minutes, adding a little more cooking liquid if the mixture starts to stick to the pan, but keep the curry dry.

6. Just before serving, stir in the lime juice. Serve in warmed bowls, garnished with the lime slices, shredded coriander and sliced red chilies.

Although this is called a dry curry, the method of cooking keeps the beef succulent.

Variation: The curry is equally delicious made with lean leg or shoulder of lamb, or with pork fillet (tenderloin).