Stolen Thai Beef Curry

READY IN: 1hr 20mins
Recipe by dround

Beautiful taste and texture. An excellent dish for dinner parties. Found in a 1984, 'Wok and Exotic Cookery' book.

Top Review by ElyB7875

The final dish is too salty for even the Asian-Canadian palate. Consider adding the juice of 1 lime and 1 tsp of brown sugar to balance out the salt and shrimp paste. Shredded spinach also adds colour.

Ingredients Nutrition


  1. Place all of the spices in a mortar with the Lemon Grass, peeled and crushed Garlic, Onion and Blachan.
  2. Pound to a paste and set aside.
  3. Put two thirds of the Coconut Milk into a pan, add the water and bring to the boil.
  4. Wipe and trim the meat, cut into cubes, add to the Coconut Milk.
  5. Cover and simmer for one hour.
  6. Heat the remaining Coconut milk in a wok and add the spice paste and dry fry gently for five minutes.
  7. Drain the meat,reserving the liquor, add the meat to the pan and fry over a high heat for 5 minutes.
  8. Add the saved liquor and simmer, uncovered, for 30 minutes or until the meat is tender.
  9. Taste and add salt if required.
  10. Serve with boiled rice.
  11. You can use powdered Galangal instead of fresh.
  12. There are a few different spellings for Blachan, but it's fermented prawns, available in a smelly block you need to wrap it well, and I mean well, if you are going to store it.
  13. Bon Appetite!
  14. You can leave out the Laos powder if you can't find it.

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