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Beef Peanut Butter Curry

Author: Michelle De La Cerda
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Ingredients

  • 1 lb stir fry beef/thinly sliced sirloin
  • 3 bell peppers; julienned
  • Cooked rice (optional)

Curry

  • 2 1/2 cups unsweetened coconut milk divided; 1.25/1.25
  • 3 tbsp fish sauce
  • 3 tbsp red curry paste
  • 3 tbsp lemongrass paste
  • 2 1/2 tbsp honey
  • 1/3 cup peanut butter
  • 1/4 cup chopped cilantro; plus more for garnish

Instructions

  1. In a large pot (like a dutch oven or French oven) add 1 1/4 cup coconut milk and bring to a boil.
  2. Once boiling, add the curry paste, mix well, fully incorporating the paste into the milk.
  3. Add the honey, fish sauce, and lemongrass; mix well.
  4. Add the peanut butter and stir well, the color will change and become deeper/bolder
  5. Add the remaining coconut milk and return to a boil.
  6. Add the raw beef and bell peppers, return to a boil and cook for 8-10 or until the meat is cooked through. The sauce will thicken.
  7. Add the 1/4 cup cilantro.
  8. Serve over hot cooked rice and garnish with the reserved chopped cilantro.

Recipe Notes

Optional directions:
Add 1-2 Thai red chilies for additional heat.
Add 3-5 torn kaffir lime leaves when adding the beef and peppers.
Garnish with Thai basil instead of cilantro.