600g srirloin steak
1/4 teaspoon salt
1/2 teaspoon pepper
8 red chillies, halved
10cm ginger, grated
3 shallots, peeled and diced
6 cloves garlic
2 teaspoon lemon grass; chopped
1 teaspoon coriander
1 teaspoon kaffir; chopped
1 lime peel
1 tablespoon peppercorns
1 teaspoon prawn paste
1 tin coconut milk
80g roasted peanuts; crushed
12 basil leaves
2 tablespoons fish sauce
1 tablespoon sugar
190g sticky thai rice
Cut steak into thin strips and season with salt and pepper.
Chop chillies, ginger, shallots and garlic and place them in mortar along with the lemon grass, coriander, lime peel, peppercorns and prawn paste; pounding until smooth.
Pour the coconut milk into a wok and bring to boil.
Add steak strips and cook until tender; then remove steak and set aside.
Reduce heat and simmer until oil separates.
Add spice paste and cook for 4-5 min stirring constantly.
Add beef, peanuts, basil leaves, fish sauce and sugar into the pan and stir well.
Cook slowly over a gentle heat for 2 more minutes.
Transfer to serving dish and garnish with basil, lime leaves and fresh chillies.
Serve with cooked sticky rice.
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