Ingredients:

1 tablespoon coriander seeds,ground
2 teaspoons cumin seeds,ground
3 tablespoons Mussaman curry paste
½ cup coconut cream
400 g beef, cut into thin strips
1 ½ cup ground roasted peanuts
2 ½ tablespoons fish sauce
¼ teaspoons salt
3 tablespoons chopped palm sugar
6 kaffir lime leaves, torn in half
1 red chili, thinly sliced

Methods:

Mix the ground coriander and cumin with the Mussaman curry paste. Heat coconut cream until some of the oil surfaces, then add the curry paste and slowly bring to the boil, stirring constantly. Put in beef strips and cook for 5 minutes, add remaining coconut milk and the rest of ingredients except for the kaffir lime leaves and chili. Stir well and simmer until the meat is tender. Add the kaffir lime leaves and chillies, remove from the heat and serve with white rice.