Ingredients

10 oz (300 g) boned beef shank, shin or flank, trimmed 1 3/4 pints (About 1 litre) coconut milk or stock 23 Thai bay or cardamom leaves (optional) Thai basil stalks (optional) salt 612 dried long red chillies, deseeded, soaked and chopped 1 rounded tbsp chopped galangal 2 1/2 tbsp chopped lemongrass 1 tsp chopped kaffir lime zest 1 tsp chopped coriander root 2 1/2 tbsp chopped red shallots 4 tbsp chopped garlic 1 tsp Thai shrimp paste 2 tsp coriander seeds, roasted 1 1/2 tsp cumin seeds, roasted Good pinch of freshly ground white pepper 1 tsp freshly grated nutmeg 2 1/2 tbsp roasted peanuts

Description

Red Curry Of Beef With Peanuts. A Panaeng Curry Is Rich And Thick, Redolent Of Peanuts, Cumin And Nutmeg. A Firm Favourite In The Thai Repertoire, Its Origins Are In The Muslim Community, Probably From The South. Beef Is The Most Common Meat Used In Thi

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