Red Curry Cambogee with Meat

Ingredients:

For the Red Curry Cambogee:
4 dried Thai birdseye chillies, broken into pieces
200ml boiling water
4 tbsp paprika
2 tbsp vegetable oil
1l Lemongrass Curry

For the Curry:
350g beef, diced
2 potatoes, peeled and diced
75g peanuts, chopped
100g beansprouts

Method:

Place the chillies in a small bowl and pour over the boiling water. Set aside to steep for about 15 minutes, or until tender. Tip the chillies (and their soaking liquid) into a blender and add the paprika. Process to a smooth paste.

Heat the oil in a wok and when hot stir in the chilli paste. Sir-fry the mixture until it begins to darken. Take off the heat then stir in enough of this paste into the lemongrass curry base to give it a deep red colour. Pour this mixture into a pan, bring to a boil then reduce to a simmer and cook for about 5 minutes to allow the flavours to blend.

Add the meat and potatoes to the hot curry sauce. Bring back to a simmer, cover the pan and cook gently for about 30 minutes, or until the meat and potatoes are tender.

To serve, place a mound of beansprouts in a bowl, ladle over the curry, garnish with the chopped peanuts and serve.