Prep 15 mins
Cook 1 hr 10 mins
Dry curries originated from the mountainous northern regions of Thailand but are popular throughout the country. This dry beef curry is usually served with a moist dish such as Ragout of Shellfish with Sweet Scented Basil, or Thai Chicken and Shrimp Soup. The curry is equally delicious made with a lean leg or shoulder of lamb.
- 2 lbs stewing beef, finely chopped
- 14 ounces coconut milk
- 1 1⁄4 cups beef stock
- red curry paste
- 2 tablespoons coriander seeds
- 1 teaspoon cumin seed
- 6 green cardamom pods, seeds only
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 1⁄2 teaspoon ground cinnamon
- 4 teaspoons paprika
- 1 orange, zest of, mandarin finely chopped
- 4 -5 small red chilies, seeded and finely chopped
- 5 teaspoons sugar
- 1⁄2 teaspoon salt
- 1 stalk lemongrass, 4 in long, shredded
- 3 garlic cloves, crushed
- 3⁄4 inch galangal or 3⁄4 inch fresh ginger, peeled and finely chopped
- 4 red shallots or 1 medium red onion, finely chopped
- 1 piece shrimp paste, 3/4 in square
- 2 ounces fresh cilantro, chopped
- 2 limes, juice of
- 1⁄2 lime, juice of
- 2 tablespoons vegetable oil
- 2 tablespoons chunky peanut butter
- 1 lime, sliced to garnish
- 1 large red chile, sliced to garnish
- 1 bunch fresh cilantro, shredded, to garnish
- Place the meat in the freezer for 30-40 minutes until firm. Slice the meat thinly, cut into strips, and chop finely.
- Strain the coconut milk into a bowl. Place the thin part and half of the thick part of the milk in a large saucepan.
- Add the beef, and beef stock, bring to a boil, cover, and simmer for 50 minutes.
- To make the curry paste, dry fry the coriander, cumin seeds, and cardamom in a wok for 1-2 minutes. Combine with the nutmeg, clove, cinnamon, paprika, and the zest of the mandarin orange. Pound the chilies with the sugar and salt. Add the chili paste, lemon grass, garlic, galangal or ginger, shallots or onion, and shrimp paste. Lastly add the cilantro, juice of 1/2 lime, and oil.
- Strain the beef, reserving the cooking liquid and place a cupful of the cooking liquid in a wok. Stir in 2-3 tbsp of the curry pastry according to taste.
- Boil rapidly until the liquid has reduced completely. Add the remainder of the coconut milk, the peanut butter, and the beef. Simmer, uncovered, for 15-20 minutes. Stir in the remaining lime juice.
- Serve decorated with the lime, chili and cilantro.
WOW. made this for the beef curry tag in the asian forum and it is absolutely stupendous. At first i thought i might cheat and use bottled curry paste but decided not to. The right decision. I used my coffee grinder to grind everything up for the paste so it was quick and easy. The flavors were superb, with different taste sensations on each area of the tongue. Hot and spicy, nutty, sweet, citrusy, and on and on... I will make this again and again and recommend it to anyone!