Stir-fry Beef with Peanuts and Choy Sum

A homemade Thai-style beef curry featuring a fragrant hand-made paste, blanched greens, and crunchy roasted peanuts.

Beef High Protein Stir-Fry Curry Nutty Thai

Estimated Nutrition

Calories

620.6

kcal / serving

2482.4 kcal total

Carbs

33.7g

per serving

134.8 g total

Fat

38.7g

per serving

154.6 g total

Protein

34.6g

per serving

138.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Palm Sugar

CondimentsSauces

tsp

Shrimp Paste

blacan

Fruits

piece

Lime

zest only

Liquids

240

Coconut Milk

thick

Meat

500

Beef Fillet

thinly sliced

NutsSeeds

0.5

tsp

Cumin Seeds

0.5

tsp

blade

piece

clove

peeled

stem

Lemongrass

outer leaves removed, roughly chopped

piece

Galangal

thumb-sized

piece

Coriander

roots and stalks

piece

Lime Leaves

shredded

handful

Thai Basil

handful

Mint

handful

Coriander

leaves

handful

Peanuts

roasted, crushed, for garnish

OilsFats

tbsp

Vegetable Oil

Vegetables

piece

Red Chillies

dried, soaked for 15 minutes in hot water, seeds removed

piece

Shallots

Thai variety if possible, chopped

100

Choy Sum

100

Gai Lan

piece

Red Chilli

long, finely chopped

Method

Dry roast cumin, coriander seeds, mace, and peppercorns in a pan until fragrant, then grind to a powder.

Blend chillies, shallots, garlic, lemongrass, roasted spices, galangal, lime zest, coriander, and shrimp paste in a food processor.

Fry the paste until fragrant, stir in coconut milk and sugar, then remove from heat and set aside.

Blanch choy sum and gai lan in boiling water for one minute, refresh in ice-cold water, and chop stems.

Heat oil in a hot wok and sear the beef until browned.

Add lime leaves, chilli, choy sum stems, and 3 tbsp of curry paste to the wok and fry until sticky.

Remove from heat and stir in the herbs, blanched leaves, and garnish with crushed peanuts before serving.