Kang-Mas-Sa-man-Nua (red beef curry with peanuts)

Name: Kang-Mas-Sa-man-Nua (red beef curry with peanuts)
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Jasmine rice; 7-10 Tbsp Salt; 1 can(s) (400 ml) unsweetened coconut milk; 1 TABLESPOON red curry paste (from the tube or homemade); 2 Sticks of lemongrass; 5 TABLESPOONS Fish sauce; 1 TABLESPOON demerara sugar; 100 g roasted peanut kernels; 500 g Rump steak; 3 Kaffir lime leaves*; 4-5 Stem(s) Coriander

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Jasmine rice
7-10 Tbsp Salt
1 can(s) (400 ml) unsweetened coconut milk
1 TABLESPOON red curry paste (from the tube or homemade)
2 Sticks of lemongrass
5 TABLESPOONS Fish sauce
1 TABLESPOON demerara sugar
100 g roasted peanut kernels
500 g Rump steak
3 Kaffir lime leaves*
4-5 Stem(s) Coriander

Directions

1
Cook rice in 400 ml boiling salted water according to package instructions.
2
For the curry sauce, boil half the coconut milk in a wok or large pot while stirring. Stir in curry paste and boil down for about 5 minutes. Remove the outer leaves from the lemon grass, cut the stalks in half lengthwise and cut into large pieces.
3
Add fish sauce and sugar and simmer over a high heat for about 5 minutes (see handle). Pour the remaining coconut milk into the curry sauce and bring to the boil.
4
Chop nuts. Dab meat dry and cut into thin slices. Add meat, nuts and lime leaves to the sauce. Simmer for about 5 minutes.
5
Wash the coriander, shake dry and pluck off the leaves. Arrange curry in bowls and sprinkle with coriander. Serve with rice.