RECIPES OF THAILAND

Ingredients

5

3 cloves

1/2 tsp

3 tbsp

5 strips

1 tbsp

1 tsp

1/2 tsp

1/2 tsp

15 large

1 stalk

2 tsp

1 tsp

1 tbsp

5 cups

2 1/2 lb

Shallots (or 1 onion)

Garlic

Galingal

Cilantro (chopped)

Dried kaffir lime peel

Coriander (roasted)

Cumin (roasted)

Nutmeg (grounded)

Mace (grounded)

Dried red chiles (seeded) (or 1 teaspoon cayenne)

Lemongrass (fresh & chopped)

Shrimp paste (crumbled)

White pepper (grounded)

Salt (adjust to taste)

Coconut milk (divided)

Beef brisket or steak (cut into 3/4-inch cubes)

1. Put all the ingredients except the beef and only 5 tablespoons of the coconut milk into a blender and blend to a smooth paste
2. In a large saucepan, heat about 1/2 cup of the coconut milk
3. When it boils, add the paste, stir, and simmer until the coconut milk becomes oily
4. Continue stirring for another 2 minutes, then add the beef and stir again until all the pieces are coated with the paste
5. Add the rest of the coconut milk
6. Let the curry bubble gently for about 2 hours 3 until the meat is tender and the sauce thick
7. Add salt, if necessary

Serve hot with boiled rice