Heat the oil in
a heavy-based saucepan. Add the curry paste, coriander, cumin and lime
leaves. Cook over a low heat, stirring frequently, for 3 minutes.
Add the beef
strips to the pan, stir to coat them evenly in the curry paste and cook
gently, stirring frequently, for 5 minutes.
Add half of the
coconut milk to the pan, stir to combine and simmer gently for 4 minutes
until most of the coconut milk has been absorbed.
Stir in the
remaining coconut milk with the peanut butter, fish sauce and sugar.
Simmer gently for 5 minutes until the sauce is thick and the beef is
tender. Garnish with coriander sprigs, if using, and serve immediately.
Serves 4
This recipe uses red curry paste to give
it a distinctive color and flavor. Both red and green curry pastes
contain plenty of chilies and lemon grass, resulting in a hot but fresh
flavor.
