Thai Peanut and Coconut Beef Curry

Top View – Thai Beef Curry

This Thai Peanut and Coconut Beef Curry was inspired by a West African Chicken Curry I made a couple of weeks ago. Although I loved the African version, I thought the flavours could use some lifting. The meal felt kinda heavy to me, and I just knew that a Thai twist would breathe new life into it.

It’s so versatile because you could serve it over basmati rice, cauli rice, noodles, or even just veggies like green beans, spinach, and pak choi. You also cook the steak separately, which gives you greater control over how you’d like your meat done.

Thai Peanut and Coconut Beef Curry

Thai Peanut and Coconut Beef Curry

When I want to be “fancy”, I plate all the elements separately, like you’ll see in the images. However, for an easier, and more comforting version, just cook your veggies quickly in the sauce, and then throw the steak strips in too, and serve over starch of your choice.

My Thai Peanut and Coconut Beef Curry is a real winter-warmer with its sweet, spicy, and sour notes, subtly subdued by creamy coconut and peanut butter.

Thai Coconut Curry

Thai Coconut Curry

SERVES 2

How to make Thai peanut and coconut beef curry

INGREDIENTS

  • 500g rump steak
  • 2 tsp sesame oil
  • 4 Tbs soy sauce
  • 2 red bird’s eye chillies chopped (1 for marinade, 1 for sauce)
  • 2 tsp sugar
  • 2 limes (1 for marinade, 1 for sauce and serving)
  • 4 large cloves of garlic chopped
  • 4 cm knob of fresh ginger chopped
  • 1 can (400 ml) coconut milk
  • 4 – 5 heaped Tbs of crunchy peanut butter (depending on how much peanut flavour you want)
  • Water to loosen sauce
  • Baby spinach, pak choi, green beans, or any veg of your choice.
  • 2 spring onions sliced
  • Rice/noodles to serve
  • Step by step

    METHOD

    1. Marinate the steak in sesame oil, soy sauce, 1 chilli, sugar, and the juice of 1 lime. Set it aside outside of the fridge and allow to marinate until the steak comes to room temperature. (Couple of hours)

    2. Meanwhile, fry the garlic, ginger, and the other chilli in a deep dish frying pan until fragrant and slightly golden.

    3. Pour the coconut milk into the pan and bring to a slight simmer.

    4. Put the peanut butter into the pan, and whisk to incorporate into the coconut milk.

    5. Add about a third of a cup of water to the pan to loosen slightly. Leave to gently simmer for 5 minutes. You may have to add more water before serving depending on your preference.

    6. Squeeze the juice of half a lime into the sauce, taste, and then season with salt or more soy sauce.

    7. Turn the heat low so that the sauce is just kept warm, and move onto cooking your rice/noodles, as well as your steak.

    8. Heat a grill pan, or frying pan to high. Remove your steak from the marinade, and pat with a kitchen towel to “dry.”

    9. Once the pan is smoking, place the steak into it. Cook for 6 – 7 minutes on one side, and then turn over and cook for another 6 – 7 minutes on the other side. This makes for a rare to medium-rare steak.

    10. Once the steak is cooked, remove it from the pan, and wrap it in tin foil to rest until ready to serve. (At least 10 minutes resting time)

    11. Now cook your baby spinach or green veg of choice in the frying pan juices of the steak.

    12. Mix the spring onions through the warmed sauce, and cut your steak into thin strips.

    13. Serve the sauce over starch of your choice, and then top with steak strips, and the remainder of lime.

Written by natasha

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