Okay so I’m still on the pursuit of the perfect curry but this one is a contender. It takes a bit of preperation. I got the recipe from my friend Catherine who attended a Thai cookery course in the Cooks Academy. For the recipe it states that you need massaman curry paste, the recipe for this wasn’t included so I just used the Thai green curry paste instead (recipe below). This recipe serves 6-8 people. This recipes takes over 2 hours to cook, so allow make sure you are not too hungry before starting to cook 🙂 It;s worth waiting for though.
Green curry paste
1 tbsp coriander seeds
2 tsp cumin seeds
1 tsp black peppercorns
2 tsp of dried shrimp paste
8 large fresh green chillies, roughly chopped
4 shallots, chopped
5 cm fresh galangal, pounded or chopped
12 small cloves of garlic chopped
60g chopped coriander, leaves and stalks
6 kaffir lime leaves, chopped
3 stems lemongrass, white part only, finely chopped
2 tsp lime zest
2 tsp salt
2 tbsp sunflower oil
1.5 kg chuck steak, cut into 5cm chunks
600 ml coconut milk
6 cardamon pods (black if possible)
2 cinnamon sticks
300g potatoes, peeled and cubed
8 shallots, peeled and cut in half lengthways
1-2 tbp curry paste (from above recipe)
2 tbsp fish sauce
2 tbsp tamarind pulp, mixed with 150ml hot water
1 tbsp palm sugar
75g roasted peanuts
Handful basil leaves (Thai sweet basil if available)
1. Dry fry the coriander and cumin seeds in a wok for 2-3 minutes, then finely grind in a pestle and mortar or spice grinder with the peppercorns.
2. Wrap the shrimp paste in foil and cook under a hot grill for 3 minutes, turning twice.
3. Process the ground spices and roasted shrimp paste for 5 seconds.
4. Add the remaining ingredients and process for 20 seconds at a time until you have a smooth taste.
1. Put the beef into a heavy based pan with 350 ml coconut milk, an equal amount of water and the cardamon pods, cinnamon stick and 1 tsp salt.
2. Bring slowly to simmering point, part cover leaving just a small 1 cm gap for steam to escape, and leave to cook gently for 2 hours, until the beef is almost tender.
3. Meanwhile peel the potatoes and cut into 2cm cubes.
4. Uncover the curry and remove and discard the cardamon pods and cinnamon stick.
5. Stir in the rest of the coconut milk, the potatoes, shallots, curry paste, fish sauce, tamarind water, and sugar and simmer gently, uncovered for a further 25-30 minutes or until the potatoes, shallots and beef are tender.
6. Stir in the peanuts, scatter over the basil and serve.