Wednesday, 30 January 2013

Recipe - Thai Beef Curry

Last week, I made rendang. I won't go on about it on here again but this most recent time was probably the best attempt yet. Also, one of my diners said it was the best thing I've ever cooked so I'm pretty pleased with that. It's probably because I've now cooked it four times and each time I've corrected a previous mistake. This time, I think I was sufficiently able to pack flavour into the dish and that's at least 50% down to the fact that I could find all of the ingredients. In one place! I love Whitechapel Sainsbury's. I've waxed lyrical about how much and why to at least four different people but really, it's so lovely and makes me feel so at one with the world and like we're all one big happy worldwide community and sigh when you can get all the various niche ingredients from all the different cuisines of the delicious, often spicy world in one place. Anyway, I'll stop being lame now. The point is, I've had galangal and dessicated coconut to use up. So I'm going to use my surplus and the scant research I've done on their uses into becoming more adept with Thai food. Perhaps it won't be the most traditional Thai food and it will almost certainly be more Malaysian leaning (because that's closer to the Indian subcontinent flavours that I'm accustomed to) but it'll be rather more Thai than things I've cooked in the past. No more store bought curry pastes! Not that there's anything wrong with using a paste but if I have all the ingredients already, why not put them to good use, hmm?
(No photo because no phone)

Multicoloured Thai Beef Curry
2 onions, finely chopped
5 cloves garlic, finely chopped
1 thumb sized piece ginger, finely chopped
2 stalks lemongrass, finely chopped
2 bird's eye chillies, crushed
1 tsp chopped galangal
Coriander stalks, crushed

Mix together these ingredients in a pestle and mortar until crushed.
Fry on a medium heat for about 5 - 10 minutes until highly aromatic.

400g stewing beef
2 tbsp tomato puree
1 tbsp turmeric
1 tbsp paprika
1 tsp cumin
1 tsp coriander
1 bay leaf
1 tbsp fish sauce
2 kaffir lime leaves
1 tin coconut milk
4 tbsp dessicated coconut
1 red pepper, sliced
Large handful of broccoli florets

Fresh coriander, chopped
Juice of 1 lime

Add the beef and fry in the paste until brown.
Add the tomato puree, turmeric and coriander and cook for a further five minutes.
Add the bay leaf, lime leaves, coconut milk, fish sauce and dessicated coconut and simmer for an hour and a half.
After that time, add the pepper and broccoli and a touch of salt and cook for about 3 minutes.
To finish, sprinkle over fresh coriander, fish sauce and lime juice to taste.

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