It’s been a couple of weeks since I cooked up a curry for the blog, and with the inevitable house move on the horizon for my new job, we have started to use up the food in the freezer for our suppers. I found some beef fillet and some venison that was perfect to use with this recipe, once I found it in my Curry Bible. I’m already looking forward to discover what other treasures I have hidden away in the freezer for meals over the next few weeks.
This rich and aromatic curry uses Mussaman curry paste, which is a Thai curry paste with Islamic origins. It is unusual because it contains a number of spices that are more common in Indian cuisine than in Thai, such as coriander and cumin.
This was so easy to cook up after a long day packing and was served up in under 40 minutes after I started preparing and cooking it!
As normal, I was making it for the two of us, so I halved all the ingredients.
Source: Curry Bible – Mridula Baljekar
1 tbsp Ground Coriander
1 tbsp Ground Cumin
3 tbsp Mussaman Curry Paste
150 ml/5 fl oz Water
75 g/2¾ oz Creamed Coconut
450 g/1 lb Beef Fillet, cut into strips
400 ml/14 fl oz Coconut Milk
50 g/1¾ oz Unsalted Peanuts, finely chopped
2 tbsp Fish Sauce
1 tsp Palm Sugar
4 Kaffir Lime Leaves
Fresh Coriander to garnish
1 Combine the coriander, cumin and curry paste in a bowl.
2 Pour the water into a saucepan, add the creamed coconut and heat until it has disolved.
3 Add the curry paste mixture and simmer for 1 minute.
4 Add the beef and simmer for 6-8 minutes.
5 Then add the coconut milk, peanuts, fish sauce and sugar. Simmer gently for 15-20 minutes, until the meat is tender.
6 Add the lime leaves and simmer for 1-2 minutes. Garnish with coriander.
Serve with cooked rice.