"originating from the mountainous northern regions of thailand, dry curries are now popular throughout the country. this dry beef curry is usually served with a moist dish such as northern fish curry with shallots and lemon grass."

• 400g/14oz can coconut milk
• 900g/2lb stewing steak, finely chopped
• 1 1/4 cup beef stock
• 2 tbsp. crunchy peanut butter
• juice of 2 limes
• 2-3 tbsp. red curry paste
• lime slices
• shredded coriander (cilantro)
• fresh red chili slices

• stain the coconut milk into a bowl, retaining the thicker coconut milk in the strainer or sieve.
• pour the thin coconut milk from the bowl into a large, heavy pan, then scrape in half the residue from the sieve.
• reserve the remaining thick coconut milk
• add chopped steak.
• pour in the beef stock and bring to a boil.
• reduce the heat, cover and simmer for 50 minutes.
• strain the beef, reserving the cooking liquid, and place a cupful of liquid in a wok.
• stir in 2-3 tbsp. of the red curry paste, according to taste.
• boil rapidly until all the liquid has evaporated.
• stir in the reserved thick coconut milk, the peanut butter and the beef.
• simmer, uncoverd, for 15-20 minutes, adding a little more cooking liquid if the mixture starts to stick to the pan, but keep the curry dry.
• just before serving, stir in the lime juice.
• serve in warmed bowls, garnished with lime slices, shredded coriander and sliced red chilies.

• the original recipe in the cookbook included instructions on how to make red curry paste from stratch, but since we already had some premade stuff in the fridge, we decided to go with that instead.