Kaeng Hanglay Thai Northern Style Beef Curry

Recipe Ingredients

1 lb	454g / 16oz	Beef - cut into bite sized pieces
2 cups	474ml	Coconut milk
		For The Curry Paste
1 tablespoon	15ml	Coriander seed
1 tablespoon	15ml	Cumin seed
3 tablespoons	45ml	Very thinly sliced lemon grass
3 tablespoons	45ml	Palm sugar
2 tablespoons	30ml	Yellow bean sauce - (tao jiao)
2 tablespoons	30ml	Garlic - minced
2 tablespoons	30ml	Prik ki nu haeng - (dried red birdseye chilies), crumbled
2 tablespoons	30ml	Shallots - thinly sliced
1 tablespoon	15ml	Ginger - grated
1 tablespoon	15ml	Shrimp paste
1		Turmeric
1/4 cup	59ml	Fish sauce
1/4 cup	59ml	Tamarind juice

Recipe Instructions

This is a curry in the northern style. It could also be made with pork or chicken in which case the cooking time must be shortened.

Note that traditional Worcestershire sauce is a matured mixture of fish sauce and tamarind juice, and as such is a very good substitute for the fish sauce and tamarind juice in this recipe.

Ingredients:Method:

Simmer the beef in the coconut milk for 30 minutes in a covered saucepan.

Toast the coriander and cumin seeds until fragrant and grate. Combine all the curry paste ingredients and process to a fine paste.

After the beef is cooked until tender, add the curry paste, stir to combine, and continue to simmer, covered for 10 minutes.

Since the beef is simmered it is possible to use cheaper (tougher) cuts of meat. If necessary extend the cooking process until the meat is tender.

Serve with white (Jasmine) rice and the usual table condiments.

Source:
Nancy Lam's Wok Wiz

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