Thai Red Beef and Peanut Curry

The aroma of Thai red curry paste sizzling in hot oil instantly throws me back to childhood. My mother frequently had a pot of curry on the go, usually made with beef, and always served with steamed rice. Here I have added peanut butter, taking it somewhere towards a mellow massaman via my old friend satay. The fact that it takes less than half an hour to cook makes it all the more delicious.

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Ingredients

green beans 100 g (halved)
rump steak 450 g
mixed chillies 1 (sliced)
roasted peanuts 40 g (chopped)
red Thai curry paste 2 tbsp
coconut milk 400 ml
crunchy peanut butter 2 tbsp
fish sauce 2 tsp
brown sugar 1 ½ tbsp
basmati microwave rice 500 g

Method

Cut the green beans in half diagonally. Thinly slice the steak.
Slice the chillies. Chop the peanuts (both optional, depending on what you prefer).
Heat a glug of oil in a large frying pan or wok, over a high heat. Add the curry paste and fry for 30 seconds until it becomes fragrant. Add the steak and stir-fry for another minute or so, making sure all the strips are covered in the paste.
Lower the heat to medium, then add the coconut milk, peanut butter, fish sauce and brown sugar. Add the green beans and simmer for another 2-3 minutes, or until the beans are cooked.
Cook the rice according to the packet instructions.
Divide the rice, top with the curry and scatter the peanuts and chillies on top.

Thai Red Beef and Peanut Curry

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Ingredients

Method

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