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07 January 2013,22:24 by

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Serves :

Preparation Time :
1 hour

Cooking Time :
30 minutes

Preparation Method :

  • Trim any visible fat from the beef and cut the meat into 5 cm / 2 inch strips.
  • Heat the vegetable oil in a large, heavy pan, add the medium curry paste, and cook over medium heat for 30 seconds, stirring constantly.
  • Add the beef and cook, stirring, for 2 minutes until it is beginning to brown and thoroughly coats with the spices.
  • Stir in the bay leaves, coconut milk, stock, lemon juice, orange rind and juice, and sugar. Bring to boil, stirring frequently.
  • Add the onions and potatoes, bring back to boil, reduce the heat, and simmer, uncovered, for 5 minutes.
  • Stir in the peanuts, beans, and pepper and simmer for further 10 minutes, or until the beef and potatoes are tender.
  • Serve in shallow bowls, with a spoon and fork, to enjoy all the rich and creamy juices.
  • Sprinkle with extra-unsalted roasted peanuts, if you like.


  • 450 grams rump (round) steak
  • 2 tablespoons Cooking oil
  • 2 tablespoons medium curry paste
  • 2 bay leaves
  • 400 ml coconut milk
  • 300 ml beef stock
  • 2 tablespoons lemon juice
  • Grated rind and juice of ½ orange
  • 1 tablespoons granulated sugar
  • 150 grams baby (pearl) onions, peeled but left whole
  • 250 grams new potatoes, halved
  • 150 grams unsalted roasted peanuts, roughly chopped
  • 150 grams fine green beans, halved
  • 1 red (bell) pepper, seeded and thinly sliced
  • Unsalted roasted peanuts, to garnish (optional)

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