Creamy Beef and Potato Curry
1 hr 30 min.
- For the curry paste
- 1 shallot (chopped)
- 2 cloves garlic cloves (chopped)
- fresh Galangal (peeled and roughly chopped)
- 2 red chili peppers (chopped)
- 1 tsp Shrimp paste
- For the curry
- 3 Tbsps sesame oil
- 21 ozs Steak (sliced)
- 2 shallots (finely sliced)
- 2 cloves garlic cloves (finely chopped)
- 3 ½ cups Coconut milk
- 1 cup Beef stock
- 14 ozs potatoes (peeled and chopped into large chunks)
- 1 Tbsp brown sugar
- 3 Tbsps Fish sauce
- 2 Tbsps Lime juice
- ½ cup Peanuts (toasted)
- 4 Limes (fried)
- 1 Tbsp Coconut cream (optional)
1 Cutting board, 1 Small knife, 1 Blender, 1 Measuring cups
Place all the ingredients for the curry paste in a food processor or pestle and mortar and blend to a paste.
For the curry, heat the oil in a large pan or wok and quickly brown the beef on all sides. Remove from the pan and set aside.
Add the shallots and garlic to the pan, cook for 2 minutes then stir in the curry paste. Cook for 2 minutes then return the meat to the pan and add the coconut milk, stock and potatoes.
Bring to a boil then turn down the heat and simmer gently for 20 minutes or until the potatoes and beef are tender.
Add the sugar, fish sauce and lime juice, return to a simmer and season with salt and pepper.
Ladle the curry into warmed bowls, scatter over the peanuts and garnish with the fried lime slices and coconut cream, if using.