Thick Beef Curry in Sweet Peanut Sauce from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Ingredients

• 600 ml/1 pint/2½ cups coconut milk
• 45 ml/3 tbsp Thai fish sauce
• 45 ml/3 tbsp Thai red curry paste
• 30 ml/2 tbsp palm sugar or light muscovado (brown) sugar
• 450 g/1 lb rump (round) steak, cut into thin strips
• 2 lemon grass stalks, bruised
• 5 kaffir lime leaves, torn
• salt
• ground black pepper
• 75 g/3 oz/¾ cup roasted peanuts, ground
• 2 fresh red chillies, sliced
• 2 salted eggs, cut in wedges, and 10–15 Thai basil leaves, to garnish