Beef cube

beef chuck, cut into cubes (250 grams) • coconut milk, light (300 ml) • tamarind paste • Massaman curry paste • small potatoes • large onion • roasted peanuts • coconut sugar • coconut cream (250 ml) • fish sauce • bay leaves

beef, cut into cubes (1 kg) • Massaman curry paste (100 g) • coconut sugar (about 50 g) • tamarind paste (about 60 ml) • roasted peanuts (about 140 g) • large shallots • set mixed whole spices (such as cinnamon stick, star anise, cardamom pods, cloves) • sliced shallots (about 30 g) • sliced ginger (about 15 g) • garlic cloves (about 15 g) • coconut milk (500 ml) • fish sauce (30 ml)

beef (sliced) (about 100 grams) • Pad Thai rice noodles, soaked until soft (about 150 grams) • firm tofu, cut into cubes (about 50 grams) • finely chopped pickled radish • raw bean sprouts (about 50 grams) • garlic chives, cut into 2-inch pieces • large egg • vegetable oil (for stir-frying) • roasted peanuts, crushed • fresh vegetables for serving (about 158 grams) • chili powder (or to taste) • = Pad Thai Sauce Ingredients = •

beef shank (about 400 grams) • red curry paste (about 100 grams) • ground cumin • coriander seeds, toasted and ground • coconut milk (about 500 ml) • yellow onions • potatoes • roasted peanuts • fish sauce • palm sugar or granulated sugar • tamarind paste • If you have bay leaves or cardamom pods, toast them until fragrant and set aside

coconut milk (150 ml) • Massaman curry paste • cardamom pods • coconut milk (light or diluted) • beef (100 grams) • tamarind paste • bay leaves • fish sauce • palm sugar (20 grams) • potato (cut into large cubes) • onion (cut into large cubes) • roasted peanuts (20 grams)

coconut milk • red curry paste • sliced beef (about 100 grams) • butternut squash • Thai basil • palm sugar • salt • fish sauce