Thai Beef Curry in Sweet Peanut Sauce

I’ve often raved about my secret Thai weapon – those little cans of curry paste from the Asian market. They are handy, all-natural, and if you have coconut milk, veggies, meat and rice on hand they are all you need to make a delicious dinner that’s indistinguishable from your favorite Thai restaurant!

Thai Beef Curry in Sweet Peanut Sauce (serves 4)
Adapted from Best-Ever Curry Cookbook by Mridula Baljekar

15 oz can coconut milk
3 T Red Curry paste (about 1/3 to 1/2 of a 4 oz can, Maesri brand. Transfer extra paste to a jar and keep it in the fridge.)
3 T Thai fish sauce
2 T palm sugar or light brown sugar
2 stalks lemon grass, bruised and cut into several pieces
1 lb eye-of-round or other boneless steak, cut into thin strips
6 T peanut butter
5 Kaffir Lime leaves, torn
Salt and Pepper to taste
Vegetables of your choice – broccoli, carrots, bell peppers, tomatoes, eggplant, onion, and bamboo shoots all work well.

In a large heavy pan over gentle heat, bring the coconut milk to a simmer. Add the curry paste and stir it in well; heat until fragrant. Add the fish sauce, sugar, and lemon grass. Cook and stir for a few minutes, until the sugar is dissolved and the color of the sauce deepens. Fish out the lemongrass stalks and discard them. Bring the mixture up to a simmer, whisk in the peanut butter, and add the sliced beef and Kaffir leaves. Simmer for 8 – 10 minutes or until beef is cooked through. Taste the sauce and add salt and pepper to taste (may not need any salt, peanut butter is salty…).

Meanwhile prep your veggies: lightly steam broccoli and carrots, roast eggplant, briefly saute onions and bell peppers. Tomatoes and bamboo shoots do not need to be cooked, the sauce will just warm them. Place the veggies in a large covered dish, and when the beef and sauce are ready, pour over the veggies and stir a few times. Serve over steamed Jasmine rice.