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20 December 2012,22:45 by

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Serves :

Preparation Time :
35 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat half the coconut milk gently, stir constantly into a large pan, until it begins to boil and separate.
  • Add the red curry paste and cook over a medium heat for few minutes. Add in the fish sauce, palm or light brown sugar and lemon grass.
  • Cook until the colour of the curry sauce deepens. Add the remaining coconut milk and allow to boil again. Add the beef and ground peanuts. Cook for further 3 - 5 minutes.
  • Add the sliced chillies and torn kaffir lime leaves and adjust seasoning with salt and pepper. Garnish with the whole basil leaves and serve.


  • 500 grams rump steak cut into thin strips
  • 45 grams Thai fish sauce
  • 2 tablespoons palm sugar
  • 2 lemon grass stalks, bruised
  • 75 grams roasted ground peanuts
  • 500 ml coconut milk
  • 3 tablespoons red curry paste
  • 3 fresh red chillies, sliced
  • 6 kaffir lime leaves, torn
  • 12 Thai basil leaves, to garnish
  • Salt and ground black pepper, to taste
  • 2 salted eggs, to serve

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