Thai beef curry with peanut sauce recipe

Ingredients

• 340 g Thai fragrant rice
• 340 ml water
• 12 oz Thai fragrant rice
• 12 fl oz water
• 1.4 cups water
• 600 ml coconut milk
• 15 –45ml (0.5–1.5floz) red curry paste
• 45 ml fish sauce
• 30 ml palm sugar or soft brown sugar
• 2 stalks of fresh lemongrass, bruised
• 450 g rump steak, cut into thin strips
• 75 g roasted peanuts, finely chopped or pulsed in a food processor
• 1 –2 red chillies, sliced
• 5 kaffir lime leaves, torn – fresh are best, but otherwise use dried
• 1 pinch each of flaky sea salt and freshly ground black pepper
• 10 –15 Thai basil leaves (optional)
• 21.1 fl oz coconut milk
• 1.6 fl oz fish sauce
• 1.1 fl oz palm sugar or soft brown sugar
• 15.9 oz rump steak, cut into thin strips
• 2.6 oz roasted peanuts, finely chopped or pulsed in a food processor
• 2 1/2 cups coconut milk
• 0.2 cup fish sauce
• 0.1 cup palm sugar or soft brown sugar