Peanut and tamarind curry

This is a noodle curry packed with lots of flavour. It can be served with anything from fish, meat, tofu or veggies.

Curry paste:

2 garlic cloves
1 small red onion
1/2 red chilli
1 tbsp tamarind paste
1 tbsp fresh ginger
1 stalk lemon grass
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp peanut oil
1 tsp coconut sugar
1 lime zest and juice
Small bunch coriander stalks
Half a small bunch basil stalks
3 tablespoons of roasted peanuts
400ml can of coconut milk

Serve with:

Udon noodles
2 steaks (quick cooking like a minute steak or bavette)
Handful of roasted peanuts do decorate, roughly chopped
Coriander leaves (from the stalk used in the curry paste)

Method

Blend all of the curry paste ingredients
Heat them in a large pan and simmer until reduced by a half
To cook the steak:
Bring to room temperature
Heat a large glug of oil in a frying pan
Season the steaks with salt and fry for 2-3 minutes a side for a rare steak
Leave to rest for 5 minutes before slicing
In the meantime, prepare the noodles according to the packet instruction and add to the sauce to warm them through and coat with the sauce sauce
Add to the bowl and top with the sliced steak, coriander and peanuts