A southern style of cooking beef, hot and fragrant with typically Indian spices. The use of palm sugar, peanuts and kaffir lime leaves, however, is distinctly Thai.
- 1 tablespoon coriander seeds and
- 2 teaspoons cumin seeds, ground in a mortar and pestle or spice grinder
- 3 tablespoons Mussaman Curry Paste
- ½ cup (125 ml) coconut cream
- 12 oz (375 g) beef sirloin, cut into thin strips
- 1½ cups (375 ml) thin coconut milk
- ½ cup (90 g) roasted peanuts, crushed
- 1½-2 tablespoons fish sauce
- 3 tablespoons chopped palm sugar or dark brown sugar
- 6 kaffir lime leaves, torn in half
- 1 red finger-length chili, thinly sliced
How to Make It
- Mix the ground coriander and cumin with the Mussaman Curry Paste. Heat the coconut cream in a large pot or wok until some of the oil surfaces. Add the curry paste, reduce the heat and slowly bring to a boil, stirring constantly.
- Put in the beef strips and cook for 5 minutes, then add the coconut milk and the rest of the ingredients, except for the kaffir lime leaves and chili. Simmer over low heat for 30 minutes, stirring frequently, until the meat is tender, and the oil has come out of the coconut milk.
- Add the kaffir lime leaves and chili, remove from the heat and serve with white rice.