Thai beef and coconut curry
This sweet and fragrant Thai beef and coconut curry is spicy without being too hot, with tender morsels of beef and vegetables in a rich, creamy curry sauce.
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Ingredients
- 2 x 10cm (4-inch) sticks fresh lemon grass (20g), chopped coarsely
- 4 cloves garlic, quartered
- 2 fresh long red chillies, chopped coarsely
- 4 centimetre piece fresh ginger (20g), sliced thinly
- 4 kaffir lime leaves, sliced thinly
- 1 tablespoon tamarind concentrate
- 1/3 cup (80ml) water
- 1 tablespoon peanut oil
- 1.2 kilograms beef chuck steak, trimmed, chopped coarsely
- 2/3 cup (160ml) coconut milk
- 2 carrots (240g), halved lengthways, sliced thinly
- 125 grams baby corn, halved lengthways
- 155 grams sugar snap peas, trimmed
- 1 tablespoon lime juice
- 2 teaspoons fish sauce
- 1/2 cup (40g) toasted shredded coconut
- 1 fresh long red chilli, sliced thinly
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