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Export 13 ingredients for grocery delivery
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!
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