Step 1

Grind the cumin and coriander seeds until very fine using a mortar and pestle or a coffee grinder.

Step 2

Add roasted peanuts and grind until fine.

Step 3

Mix the red curry paste and shrimp paste into the ground spice mixture.

Step 4

Add 1½ tsp fish sauce and oil to beef and massage it in with your hands, separating the pieces of beef that are stuck together as you mix.

Step 5

In a saute pan or a wok over medium high heat, reduce ¾ cup coconut milk until thickened and creamy.

Step 6

Stir in curry paste and reduce the heat to medium low. Cook the paste for a few minutes, stirring constantly, until coconut oil separates away from the paste. If the paste sticks to the pan, you can deglaze with a bit of the remaining coconut milk.

Step 7

Add palm sugar and torn kaffir lime leaves and cook for a minute or so until the sugar is dissolved.

Step 8

Add beef and quickly toss it with the curry paste, separating the pieces of beef as much as you can. Once the beef is about 50% cooked, add the remaining coconut milk and stir for 30 more seconds or just until the beef is fully cooked. If it looks too dry, you can add a splash of water at this point.

Step 9

Stir in red peppers, if using, and turn off the heat.

Step 10

Taste and adjust seasoning with more fish sauce and/or sugar as needed.

Step 11

Garnish with julienned kaffir lime leaves and more red peppers as desired.

Step 12

Serve with jasmine rice, enjoy!