ID: 08057472...
This is a wonderfully rich and tasty beef curry, infused with all the exotic flavours of Thailand. This authentic recipe involves making a curry paste from scratch by toasting and grinding a beautiful mix of dry spices and fresh aromatics, resulting in a deeply fragrant and delicious dish.
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First, toast and grind the dry spices into a powder. → Next, dry fry and grind the fresh aromatics, then combine with the spice powder to create a curry paste. → Fry the paste in coconut milk, add the beef, then pour in the remaining coconut milk, water, peanuts, and seasonings. → Add potatoes and onions, then simmer on low heat for 1 hour until the beef is tender. → Serve hot with steamed rice.
First, toast and grind the dry spices into a powder. → Next, dry fry and grind the fresh aromatics, then combine with the spice powder to create a curry paste. → Fry the paste in coconut milk, add the beef, then pour in the remaining coconut milk, water, peanuts, and seasonings. → Add potatoes and onions, then simmer on low heat for 1 hour until the beef is tender. → Serve hot with steamed rice.
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Making the curry paste from scratch provides the most authentic and deep flavor. Don't skip the toasting process as it's key to releasing the spices' essential oils.
This curry is all about balancing flavors: sweet (palm sugar), sour (tamarind), salty (fish sauce), and spicy. Feel free to taste and adjust the seasonings towards the end of cooking.
If you cannot find galangal, fresh ginger can be used as a substitute. Similarly, if you don't have fish sauce, you can use salt instead.
A waxy potato variety, like new potatoes, is recommended as it holds its shape well during the long simmering time.
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