Coconut Spiced Beef with Thai Basil and Peanut Sauce
This gourmet dish brings together the rich flavors of coconut milk, aromatic Thai basil, and a spicy red curry paste, seasoned perfectly with the crunch of peanut butter and a hint of fish sauce. While traditionally made with tender sliced rump steak, this versatile recipe works beautifully with vegetables, such as asparagus. Serve it over fluffy jasmine rice for a complete meal that tantalizes your taste buds. Ideal for weeknight dinners or impressing guests, it's as simple as it is delicious.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
coconut milk
400 ml (shake well before use)
red curry paste
1 tablespoon (no preparation needed)
crunchy peanut butter
2 tablespoons (no preparation needed)
fish sauce
1 tablespoon (no preparation needed)
brown sugar
1 tablespoon (no preparation needed)
rump steak
600 g (sliced into thin strips)
Thai basil
1 cup (washed and leaves picked)
Instructions
1
Begin by separating the coconut milk into two layers: pour it into a jar and let it sit undisturbed for 2-3 hours until the thick cream rises to the top.
2
Once separated, carefully heat 1/4 cup of the thick cream in a large skillet over high heat for about 5 minutes. Stir often until the cream bubbles vigorously.
3
Stir in the red curry paste and cook for an additional 2-3 minutes, ensuring it blends well with the cream.
4
Next, add the crunchy peanut butter, fish sauce, and brown sugar. Cook for another 2-3 minutes, stirring constantly to create a smooth sauce. Then, add the rest of the coconut milk.
5
Bring the mixture to a boil and then add the thinly sliced rump steak. Cover and simmer over medium heat for 5 minutes, stirring occasionally to ensure even cooking.
6
Remove the skillet from heat and gently fold in the Thai basil leaves until they are just wilted.
7
Serve the dish hot over steamed jasmine rice, garnished with additional basil leaves and a sprinkle of shredded red chili or lime leaf for an aromatic touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Coconut Spiced Beef with Thai Basil?
It is a gourmet Thai-inspired dish featuring thinly sliced rump steak simmered in a rich sauce made from coconut milk, red curry paste, and crunchy peanut butter, finished with fresh Thai basil.
What are the main ingredients in this recipe?
The key ingredients are 400ml coconut milk, red curry paste, crunchy peanut butter, fish sauce, brown sugar, 600g rump steak, and 1 cup of Thai basil leaves.
How do I separate the coconut milk cream?
Pour the coconut milk into a jar and let it sit undisturbed for 2-3 hours. The thick cream will naturally rise to the top, allowing you to separate it from the liquid.
What is the first step in cooking the sauce?
Carefully heat 1/4 cup of the thick coconut cream in a large skillet over high heat for about 5 minutes, stirring until it bubbles vigorously.
How do I incorporate the curry paste?
Once the coconut cream is bubbling, stir in the red curry paste and cook for 2-3 minutes to blend the flavors.
Can I substitute the beef with something else?
Yes, this versatile recipe works beautifully with vegetables like asparagus instead of the rump steak.
What kind of peanut butter should I use?
The recipe calls for 2 tablespoons of crunchy peanut butter to provide both flavor and a bit of texture to the sauce.
How long should I cook the beef?
After adding the sliced rump steak to the boiling sauce, cover and simmer over medium heat for approximately 5 minutes.
When should I add the Thai basil?
The Thai basil should be folded in at the very end, after removing the skillet from the heat, so the leaves just barely wilt.
What is the best way to serve this dish?
It is best served hot over a bed of fluffy steamed jasmine rice.
Can I use creamy peanut butter instead of crunchy?
Yes, creamy peanut butter will work for the flavor, though you will miss the crunch of the peanut pieces.
Is this dish spicy?
The dish has a spicy kick from the red curry paste, though it is balanced by the coconut milk and sugar.
How should I prepare the rump steak?
The 600g of rump steak should be sliced into thin strips for quick and even cooking.
What can I use as a garnish?
Garnish with additional Thai basil leaves and a sprinkle of shredded red chili or lime leaf for an aromatic touch.
What is the purpose of the fish sauce?
Fish sauce adds a savory, salty depth (umami) that is traditional in Thai cuisine.
Can I use regular basil instead of Thai basil?
While you can use regular basil, Thai basil has a unique anise or licorice-like flavor that is central to this dish's authentic taste.
Is there sugar in this recipe?
Yes, one tablespoon of brown sugar is used to balance the heat of the curry and the saltiness of the fish sauce.
How many people does this recipe serve?
Based on the use of 600g of beef, this recipe typically serves 3 to 4 people.
Do I need to marinate the beef?
No marination is required as the beef simmers directly in the flavorful coconut and curry sauce.
Can I use a different cut of beef?
While rump steak is suggested, other tender cuts like sirloin or flank steak sliced thinly would also work well.
What kind of pan should I use?
A large skillet or a wok is ideal for this recipe to allow enough room for stirring the sauce and beef.
How do I ensure the sauce is smooth?
Constantly stir the mixture after adding the peanut butter, fish sauce, and brown sugar to create a well-emulsified sauce.
Can this recipe be made ahead of time?
The sauce can be prepared ahead, but for the best texture, add the beef and basil just before serving.
Is this recipe suitable for weeknight dinners?
Yes, once the coconut milk is separated, the actual cooking time is very short, making it perfect for a quick meal.
Can I add more vegetables?
Absolutely. Snap peas, bell peppers, or baby corn would make excellent additions to the stir-fry.
What if I don't have red curry paste?
You can use green curry paste for a different flavor profile, though it will change the traditional character of this specific dish.
What should the consistency of the sauce be?
The sauce should be rich, creamy, and thick enough to coat the back of a spoon.
Should I shake the coconut milk?
If you plan to separate the cream as per the instructions, do not shake the can. If you skip the separation step, you may shake it before use.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Can I make this dish gluten-free?
Most ingredients are naturally gluten-free, but always check the labels on your red curry paste and fish sauce to be sure.