Panang beef curry

Grind toasted cumin and coriander seeds fine in a mortar (or a coffee grinder).

Add roasted peanuts and grind to a paste.

Add store-bought red curry paste and shrimp paste and pound to mix.

Slice a tender steak cut thinly against the grain, re-orienting the piece where the grain runs diagonally; semi-frozen beef cuts more easily.

Marinate the beef briefly with fish sauce and a little oil, massaging it in.

Reduce some coconut milk until very thick and bubbling at the edges.

Add the curry paste and saute until the coconut oil separates and the paste is frying in it.

Add palm sugar and the torn lime leaves and saute so their oils mingle with the fat.

Add the beef, separate the pieces and coat them in paste; raise the heat to fry the beef and evaporate its liquid.

At about half done, add the rest of the coconut milk, lower the heat and add a touch more fish sauce; cook until the beef is just done and turn off the heat.

Optionally add red pepper for colour; garnish with finely julienned lime leaves.