Stolen Thai Beef Curry

Recipe by Chef #194937
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READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place all of the spices in a mortar with the Lemon Grass, peeled and crushed Garlic, Onion and Blachan.
  • Pound to a paste and set aside.
  • Put two thirds of the Coconut Milk into a pan, add the water and bring to the boil.
  • Wipe and trim the meat, cut into cubes, add to the Coconut Milk.
  • Cover and simmer for one hour.
  • Heat the remaining Coconut milk in a wok and add the spice paste and dry fry gently for five minutes.
  • Drain the meat,reserving the liquor, add the meat to the pan and fry over a high heat for 5 minutes.
  • Add the saved liquor and simmer, uncovered, for 30 minutes or until the meat is tender.
  • Taste and add salt if required.
  • Serve with boiled rice.
  • You can use powdered Galangal instead of fresh.
  • 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.
  • Bon Appetite!
  • You can leave out the Laos powder if you can't find it.
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