Spicy Peanut Butter Ragu

Bowl of spicy peanut butter ragu with jammy eggs.

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If Italy and Indonesia had a food baby, this spicy peanut butter ragu would be the result.

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Main Course

Cuisine: Indonesian, Italian, Thai

Servings: people

Calories: 558kcal

Author: Emily Roz

Ingredients

1 white onion finely diced
3 garlic cloves minced
1 inch ginger minced
400 g ground beef I used 20% fat beef mince but you could use 5% fat for a leaner alternative
1 tablespoon red Thai curry paste use more or less depending on the strength of the curry paste (see more further up the blog on this ingredient)
3 tablespoon peanut butter I like crunchy peanut butter
1 tablespoon light soy sauce
½ tablespoon rice wine vinegar
400 ml coconut milk
400 ml beef stock
1 teaspoon sugar
4 portions of jasmine rice cooked
4 jammy eggs cook medium sized eggs in boiling water for 6 minutes 30 seconds.
4 spring onions finely sliced
sesame seeds
chilli oil

Instructions

Place a large pot on medium heat and drizzle with 1 tablespoon olive oil or vegetable oil. Once hot, add in the onion, garlic, and ginger. Fry for a few minutes until aromatic, stirring frequently.
Add the beef mince into the pan and break apart with the base of your spatula. Fry for 5-10 minutes until browned.
Once the ground beef has browned, add in the red thai curry paste, peanut butter, soy sauce, and rice wine vinegar. Give everything a stir and fry for a minute. Then, add in the coconut milk and beef stock. Season with salt, pepper, and 1 teaspoon sugar. Bring to the boil, then reduce to simmer for 15 minutes until the sauce has thickened. Stir occasionally, making sure the beef doesn't catch on the bottom of the pan.
Meanwhile, prepare your portions of rice based on packet instructions and your jammy boiled eggs.
Once the sauce has thickened for the spicy peanut butter ragu, taste and season accordingly. The rice should also be done too, and the eggs (peel them ready to serve). Divide the rice and ragu between 4 bowls. Top with jammy eggs, spring onions, sesame seeds and chili oil. Enjoy!

Notes

Step-by-Step Photos: my blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll up this page to find them!

Storage: leave to cool, then place in Tupperware and into the fridge for up to 3 days.

Freezing: once again, leave to cool, then place in airtight containers (don't forget to label with contents and date), and into the freezer for up to 3 months. Leave to thaw in the fridge the night before reheating.

Reheating: place the tupperware, lid ajar, in the microwave for a few minutes until piping hot.

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