Chargrilled beef and peanut green curry

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.