The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307

Chargrilled beef and peanut green curry

Preparation time
Cooking time


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


  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.
Preparation time
Cooking time


You might also like

What grows together, goes together Landfall Beef and Josef Chromy Wines
Words by Paul Diamond on 3 Aug 2017
We travel to Tasmania to lunch with Launceston neighbours Landfall Beef and Josef Chromy Wines and discover the old adage of what grows together, goes together is still very relevant. Long before we started digging things out of the ground, our economic prosperity as ‘The Lucky Country’, came from agriculture, livestock in particular. From the mid 1800s and for most of the 1900s, we were literally ‘riding on the sheep’s back’ as we matured and developed into what we are today. Our identity, what we eat, drink and appreciate, comes from this industry and to help celebrate what is recognised as the best produce in the world, Selector has partnered with Australian Beef & Lamb to bring you the stories of some selected producers across the country. Each article will be based in one of our great wine regions and feature a prominent wine producer meeting a livestock producer over lunch and a glass of wine. By sharing the fruits of these agricultural pursuits, we hope you gain a greater appreciation of the best food and wine we produce and the regions that bind them together. We start our series in Tasmania’s Tamar Valley with the Archer family, renowned for their lamb production, and Josef Chromy OAM, who, after developing some of Tasmania’s most significant wineries, established his own at the age of 76. The Archer Family
The Archer family have been farming their property, ‘Landfall’, in Northern Tasmania’s Tamar Valley for five generations. Arriving in 1876, brothers Gerald and Hedly Archer started cropping and raising livestock. The other five Archer brothers moved to Queensland to farm and their heirs, like their Tasmanian cousins, have remained on the land, raising their families and livestock. Today, the Tasmanian Archers specialise in prime lamb. Their lives are intimately connected to the Tamar Valley, their property, their animals and as the sixth generation of Archers grow up, they will learn and understand the true meaning of paddock to plate; breeding, birthing, raising, selling and marketing their animals. The Archers know the value of their labour and have opened Landfall Farm Fresh , a direct-to-customer butcher shop in Launceston that allows customers to appreciate the highest quality lamb that is raised just minutes from the shop. Pastoral Connections
Over a special lunch of Landfall lamb neck with potato & olive oil purée, glazed artichokes, sheep milk curd and almonds, and slow-cooked Landfall lamb shoulder with perfect sauce, salt-baked celeriac, winter greens and radicchio salad, especially prepared by chef, Nick Raitt, fifth generation Archers, Ellie and Ed, got to share their produce, connect and get to know  another Tamar agri-producer in Josef Chromy. Over a glass of Josef’s exquisite Pinot Noir , crafted by chief winemaker, Jeremy Dineen, the Archers discovered that they had more in common with Josef than just the land they share. Josef ‘Joe’ Chromy escaped his Nazi controlled Czech village and fled across borders, dodging soldiers, dogs and minefields, before eventually emigrating to Australia as a destitute 19-year-old.  Joe found hope in Tasmania, became a Master Butcher and started a business called Blue Ribbon Meat Products, building his business over 40 years to become a leading Tasmanian brand. Joe floated Blue Ribbon and invested in Tasmania’s fledgling wine industry, developing the now iconic labels Jansz, Heemskerk, Rochecombe (Bay of Fires) and Tamar Ridge. In 2007, he started Josef Chromy Wines and has developed the business significantly to become recognised internationally as one of Tasmania’s leading producers and the region’s most impressive cellar door and restaurant. Kitchen Royalty
Nick Raitt, head chef at the Josef Chromy Wines Restaurant , has some pedigree of his own, having cooked at Level 41, Otto and Coast and has even cooked for the royals of Oman and a laundry list of other royals and world leaders. To match colleague Jeremy Dineen’s spectacular Chardonnay and Pinot Noir , Nick was keen to work with secondary cuts to show the Archers what was possible with their product. He chose neck and shoulder, which are highly accessible and inexpensive cuts with plenty of flavour potential. The Archers were quietly impressed, and as they were able to gain a further appreciation of their products, they got to share their stories, enjoy Joe and Jeremy’s delicious wines and develop a further appreciation for the amazing place that connects them all. Nick Raitt's lamb shoulder with the Perfect Sauce
Recipe:  Get Nick Raitt's Lamb Shoulder with the perfect suace and salt-baked celerieac recipe Wine: Explore Josef Chromy Wines Tasmania: The explore the  best Tasmanian cellar doors with in our winery guide
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories