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Chargrilled beef and peanut green curry

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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


Two Blues Sauvignon Blanc 2014
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Find the perfect curry dish for your wine with this easy to follow wine pairing guide. Full of deep, satisfying flavour, comforting curries are world-wide favourites. The amazing array of curry choices from Thai and Malay, to Indian and Sri Lankan and more, offer a huge range of heat and texture variations, as well as delicate, warm and fiery spices. While it’s easier to match wine with the milder, aromatic curries, if you’re going hot, stick with light and aromatic whites or light to medium weight and savoury reds and don’t forget the classic match of off-dry Riesling which is the perfect way to enjoy a fiery feast. Check out the guide below for more curry and wine matching ideas from the Wine Selectors Tasting Panel . Curry Wine Matching 101 Light and aromatic white wines
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“My family are mad for chicken coconut curry, and it’s a regular request at our place,” says Tasting Panellist, Trent Mannell. “While the kids are still a little too young for wine, I love to serve it with a tropical, fruit-driven Verdelho or a fresh, modern Australian Chardonnay.” Similar weight to unoaked Chardonnay, and with good acidity, the alternative varieties of Arneis and Fiano are also great matches. Recommended Recipe:   Lyndey Milan's chicken coconut curry Light to Medium Weight & Savoury Red Wines
Most people don’t think to pair seafood and pineapple with red wines, but Tasting Panellist Adam Walls says when combined with curry it’s a perfect match. “A spicy dish like Poh’s prawn and pineapple curry is a winner paired with light to light to medium weight reds with softer tannins and fruit sweetness offsetting the heat in the dish,” he explains. Try it with Pinot Noir , Merlot, Grenache, GSM blends or Nero d’Avola. Recommended recipe : Poh’s prawn and pineapple curry Richer and Fuller Bodied Reds
Tasting Panellist, Dave Mavor loves spending his holidays travelling throughout Asia. “I’ve had some of the best massaman curry experiences in Thailand and Malaysia, but unfortunately the restaurants only served beer,” he explains. “The rich, full-bodied flavours of curries like massaman beef cheek curry with pearl cous cous need a wine that can match its generosity.” Classic red choices include Shiraz blends and Cabernet blends, or go for a Tempranillo or Sangiovese . Recommended recipe:    Massaman beef cheek curry with pearl cous cous Stick the Tasting Panel’s suggestions and you can’t go wrong. Add a touch of spice and curry goodness to your weekly dinner repertoire with more delicious recipes .