Beef Curry (Kaeng Kari Nuea)

Name: Beef Curry (Kaeng Kari Nuea)
Total time: 3600 s
Yield: Serves 2 servings
Ingredients: 1 tablespoon lemongrass; 3 dried chilies; 1 teaspoon sliced galangal; 1 tablespoon toasted coriander seeds; 1 teaspoon toasted cumin seeds; 2 teaspoons curry powder; 1 teaspoon shrimp paste; 1 teaspoon salt; 1.1 pounds beef (about 500 grams); 1 2/3 cups coconut (about 400 grams); 3 small boiled potatoes; 2 tablespoons fried shallots

JhunChaokha รุ่น 3 @JhunChaokha

thai

A delicious recipe from the Department of Culinary Arts, Thai cuisine, as taught at the College of Technology and Vocational Education in 1981 by Professor Chantra Tosanon.

JhunChaokha รุ่น 3 @JhunChaokha

thai

A delicious recipe from the Department of Culinary Arts, Thai cuisine, as taught at the College of Technology and Vocational Education in 1981 by Professor Chantra Tosanon.

Saved

Ingredients

1 hour

Serves 2 servings

1 tablespoonlemongrass
3dried chilies
1 teaspoonsliced galangal
1 tablespoontoasted coriander seeds
1 teaspoontoasted cumin seeds
2 teaspoonscurry powder
1 teaspoonshrimp paste
1 teaspoonsalt
Other seasonings
1.1 poundsbeef (about 500 grams)
1 2/3 cupscoconut (about 400 grams)
3small boiled potatoes
2 tablespoonsfried shallots

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Steps

1 hour

1

Cut the beef into 2x2 inch pieces.
2

Extract coconut milk: 1 cup thick coconut milk, 2 cups thin coconut milk (reserve 1 more cup for simmering the beef until tender).
3

Pound the curry paste ingredients. Sauté the paste in 2 tablespoons of oil with fried shallots until fragrant, gradually adding thick coconut milk. Add the beef and stir-fry, then transfer to a pot. Add thin coconut milk and season with salt to taste. If it's bland, add more salt. Simmer until the beef is tender. Add potatoes and cook until just soft. Remove from heat.
4

Serve topped with fried shallots. Serve with cucumber relish or pickled ginger.