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Food

Chargrilled beef and peanut green curry

Preparation time
Cooking time
Serves
4

INGREDIENTS

Makes: 1-2 Cups

  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 2 green spring onions, trimmed, washed and finely sliced
  • 3 cloves garlic, peeled and roughly chopped
  • 3cm piece green ginger root, peeled and roughly chopped
  • 1 tsp salt
  • 1 stalk lemongrass, white part only, sliced
  • 6 small red chillies, seeded and roughly chopped
  • 3 Kaffir lime leaves, vein removed and finely chopped
  • 1 tsp roasted shrimp paste
  • 2 tbsp raw peanuts, roughly chopped

Chargrilled beef

  • 750g sirloin plate, in one piece with all fat and connective tissue removed or New York cut steak
  • ½ cup coconut milk
  • ½ cup peanut green curry paste
  • ½ cup roasted peanuts, no skins and roughly chopped
  • 2 cups coconut cream
  • 1 tbsp raw sugar or palm sugar if available
  • 1 tsp salt or nam pla (fish sauce) if available
  • 3 long green chillies, seeded and cut into fine strips
  • 3 Kaffir lime leaves, vein removed and cut into fine strips
  • Fresh coriander leaves

METHOD

  1. Dry fry the cumin and coriander seeds over medium heat for 1 minute or until lightly browned. Cool and then grind into a powder using a mortar and pestle or a spice grinder.
  2. Combine green spring onions, garlic, ginger, lemongrass and salt into a food processor or pound using a mortar and pestle. When a paste is forming, add the remaining ingredients including the cumin and coriander and work into a paste.
  3. Keep refrigerated in an air tight container.

Chargrilled Beef

  1. Chargrill the beef over medium heat for 5-7 minutes on each side or until medium rare; this will depend on the thickness of the beef. Remove and let sit in a warm place for 20 minutes.
  2. Bring the coconut milk to the boil in a wok and cook for a minute or so – the milk will separate and then add the peanut green curry paste and stir for 2 minutes. The liquid will become very fragrant.
  3. Add 2/3 of the peanuts and the coconut cream – cook until heated through; tip in sugar and salt/fish sauce and stir in. The liquid should now be heated, salty and sweet so adjust the flavours to your liking.
  4. Now add the chillies and Kaffir lime leaves – remove from heat and stir for a minute.
  5. Cut the beef into pieces and in a bowl, pour over the curry sauce, sprinkle the remaining peanuts and rip the coriander leaves over the beef and sauce. Serve with cooked rice, vermicelli noodles or steamed fragrant rice.
Food
Preparation time
Cooking time
Serves
4

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Two Blues Sauvignon Blanc 2014
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