Thai Beef and Peanut Curry recipe

This tasty curry is chock full of flavour but is a real doddle to prepare. The beef comes out tender and delicious, and the addition of some crunchy peanuts towards the end of cooking adds a saltiness and different texture to the dish. Serve over jasmine rice.

Ingredients:

• 2 potatoes
• 1 onion
• 600g beef stewing steak
• 1 tin coconut milk
• 3 cloves of garlic
• 400g tin coconut milk
• 4 tbsp. smooth peanut butter
• 3 tbsp. curry powder
• 3 tbsp. Thai fish sauce
• 3 tbsp. brown sugar
• 300ml beef stock
• 75g peanuts
• 50g butter

Method of Preparation:

1. Coarsely chop the onion and chop the potatoes into large chunks. Place into slow cooker.

2. Mince the garlic cloves. Cut the steak into chunks.

3. Melt the butter in a large saucepan and cook the beef and garlic together until browned on all sides. Add the beef and garlic to the slow cooker, leaving the cooking juices behind.

4. Return the pan to a medium heat. Stir the peanut butter, curry powder and coconut milk into the pan and cook until melted together. Add to the slow cooker.

5. Turn the slow cooker onto low and stir in the fish sauce, brown sugar and beef stock.

6. Cook on low for four to six hours, adding the peanuts half an hour before the end of cooking.

If you don't have a slow-cooker, simply follow all the same steps but put the food into a casserole dish and then into a 150C oven. Cook for six hours, stirring once every hour. This recipe serves six people.

Author: Laura Young

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