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07 January 2013,22:57 by

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Serves :

Preparation Method :

  • Pour half the coconut milk into a large, heavy pan.
  • Place over a medium heat and bring to boil, stirring constantly until the milk separates.
  • Stir in the red curry paste and cook for 3 minutes until the mixture is fragrant and thoroughly blended.
  • Add the fish sauce, sugar and bruised lemon grass stalks. Mix well.
  • Continue to cook until the colour deepens.
  • Gradually add the remaining coconut milk, stirring constantly.
  • Bring back to boil and add the beef and peanuts.
  • Stirring constantly, until most of the liquid has evaporated.
  • Add the chillies and lime leaves, season to taste, and serve garnished with wedges of salted eggs and Thai basil leaves.


  • 600 ml coconut milk
  • 3 tablespoons Thai red curry paste
  • 3 tablespoons Thai fish sauce
  • 2 tablespoons palm sugar or light muscovado (brown) sugar
  • 2 lemon grass stalks, bruised
  • 450 grams (round) steak, cut into thin strips
  • 75 grams roasted peanuts, ground
  • 2 fresh red chillies, sliced
  • 5 kaffir lime leaves, torn
  • Salt and ground black pepper
  • 2 salted duck's eggs, cut in wedges, and 10 - 15 Thai basil leaves, to garnish

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