beef panang curry

Ingredients:

• 1 large shallot, roughly chopped
• 3cm/1.2 in piece galangal, peeled and roughly chopped
• 2 bird's-eye chillies, seeds removed, roughly chopped
• 3 garlic cloves
• 2 kaffir lime leaves, roughly chopped
• 1 tbsp soy sauce
• 2 tbsp fish sauce
• 1 tsp shrimp paste (blachan)
• 4 tbsp tomato purée
• 1 tbsp paprika
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• ½ tsp ground cinnamon
• ½ tsp turmeric
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 tbsp groundnut oil
• 250g/9oz beef fillet, sliced thinly
• 400ml/14fl oz coconut milk
• 1-2 tbsp fish sauce
• 1 lime, juice only
• small handful thai basil leaves, roughly torn
• 300g/11oz thai jasmine rice, steamed