Dry Beef Curry with Peanut and Lime from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Ingredients

• 30 ml/2 tbsp vegetable oil
• 4 1/2 small fresh red chillies, seeded and finely chopped
• pared rind of 1 mandarin orange, finely chopped
• 2 1/2 ml/½ tsp salt
• 25 ml/5 tsp granulated sugar
• 1 1/2 ml/¼ tsp ground cloves
• 2 1/2 ml/½ tsp grated or ground nutmeg
• 20 ml/4 tsp paprika
• 2 1/2 ml/½ tsp ground cinnamon
• 50 g/2 oz coriander (cilantro) root or stem, chopped
• 1 piece shrimp paste, 2 cm/¾ in square
• juice of ½ lime
• 3 garlic cloves, crushed
• 1 piece lemon grass, about 10 cm/4 in long, shredded
• 4 red shallots, finely chopped
• 2 cm/¾ in piece fresh galangal, peeled and finely chopped
• lime slices, shredded coriander (cilantro) and fresh red chilli slices, to garnish
• juice of 2 limes
• seeds from 6 green cardamom pods
• 5 ml/1 tsp cumin seeds
• 30 ml/2 tbsp coriander seeds
• 30 ml/2 tbsp crunchy peanut butter
• 300 ml/½ pint/1¼ cups beef stock
• 900 g/2 lb stewing steak, finely chopped
• 400 g/14 oz can coconut milk