A QUICK MUSSAMAN BEEF CURRY
• 500g of Round Steak ask our
friendly staff to slice it across
the grain into thin strips.
• 2 tbsp of Olive oil
• 1/3 cup Mussaman Curry Paste
• 400ml can coconut milk
• 1/2 cup beef stock
• 2 tsps brown sugar
• 2 large peeled, cubed potatoes
• 2 tsps fish sauce
• Handful of Fresh Basil Leaves
Drizzle beef strips with a little Olive Oil
Heat a wok, ensure it is hot.
Stir-fry the beef in two batches, reserving each batch.
Add 1 tbsp oil to the wok, reduce heat and then add Mussaman curry paste. Stir for two minutes. Add Coconut Milk, beef stock and brown sugar. Raise the heat to bring the mixture to the boil. Stir for one minute, reduce heat and cubed potatoes. Simmer for five minutes, stir occasionally.
Return beef to wok, stir and simmer for five minutes more.
Do not let the mixture boil.
Stir in 2 tsps fish sauce and a small handful of fresh basil leaves.
Serve sprinkled with roasted peanuts and extra basil leaves.