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Dry Beef Curry with Peanut and Lime

This post was last updated on January 7th, 2014 at 07:12 am

Dry Beef Curry from FreshBitesDaily.com Follow Me on Pinterest If a dish is to become a regular item in your menu planning you probably have the some of the same requirements I do: (1) Great nutrition, (2) Tantalizing aroma and flavor, and (3) Ridiculously easy to put together. This curry dish fits the specs and is stunning enough for company. I found the recipe in Thai & South-East Asian Cooking & Far Eastern Classics. If you love Thai cuisine, you will flip over this book. (Find it here at our Amazon partner site.) In the original recipe you make your own curry paste with almost two dozen ingredients. While that can be a fun adventure, it’s not a quick one. To save time I used a curry paste that I pick up at an ethnic grocery.

The beef should be sliced paper-thin. If you’ve not done this before, check out our tips (here) on how to do this job easily and excellently.

The meat requires a little over an hour of cook time, so this is not an instant meal but the stove does the work while you take care of other things. Before you know it, an amazing meal awaits!

Beef Curry Ingredients

Dry Beef Curry from FreshBitesDaily.com Follow Me on Pinterest

  • 2 cups homemade coconut milk or 14 ounce can of coconut milk
  • 2 pounds sirloin cut into paper-thin slivers
  • 2 cups beef stock
  • 2 tablespoon peanut butter
  • 2 limes, juiced
  • 2 tablespoons curry paste
  • Cilantro and lime slices for garnish

Beef Curry Steps

  1. Strain out the thick portion of the coconut milk from the thinner part. Set the thick portion aside. Pour the thinner portion of coconut milk into a large heavy pan.
  2. Add about a cup of beef stock to the coconut milk and stir in the beef.
  3. Bring the ingredients to a boil and then turn the heat to simmer. Cover the pot and cook the meat for about an hour.
  4. Remove the meat from the pan and add the curry paste and peanut butter. Stir well until the paste is dissolved and thoroughly mixed into the broth. Some curry pastes need a bit more help dissolving than other — be watchful.
  5. Add the heavy portion of the coconut milk that you set aside, along with the lime juice. Combine. Enjoy that aroma rising from the pot. Family members will begin hovering to see what’s for dinner.
  6. Add the cooked meat and stir to coat each piece. Gently warm this mixture for about 10 minutes while the flavors blend. If it seems too dry, add some beef broth. The meat should be sauced but not turned into a soup.
  7. Serve on brown rice or quinoa and garnish with lots of chopped cilantro and lime slices. Chopped peanuts is also a nice addition.

This dish warms up well, if you have any left over. Pour a bit of beef broth into a heavy pot. Bring it to a boil and then add your leftovers. Warm them over a gentle heat. Use a tight-fitting lid. Check every few minutes to keep the meat from sticking to the pan.