Description
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.
Ingredients
- Stewing Beef
- Coconut Milk
- Beef Stock
- Red Curry Paste
- Coriander Seeds
- Cumin Seed
- Green Cardamom Pods
- Ground Nutmeg
- Ground Cloves
- Ground Cinnamon
- Paprika
- Orange, Zest Of
- Red Chilies
- Sugar
- Salt
- Lemongrass
- Garlic Cloves
- Galangal
- Red Shallots
- Shrimp Paste
- Fresh Cilantro
- Limes, Juice Of
- Lime, Juice Of
- Vegetable Oil
- Chunky Peanut Butter
- Lime
- Red Chile
Instructions
- 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