- 2 1/2 cups good-quality chicken or beef stock
- 1 to 2 pounds beef
- 1/3 cup diced onion
- 3 bay leaves
- 1 to 2 potatoes, sliced into chunks
- A handful of fresh coriander
- 1 thumb-piece ginger, grated
- 4 to 5 cloves garlic
- 1 stalk lemongrass, minced (upper pieces reserved),
- 1 red chili, sliced, or 1/2 to 3/4 teaspoon chili flakes or cayenne pepper
- 1/4 cup chopped peanuts or cashews, plus extra for garnish if desired
- 1 teaspoon ground coriander
- 1 teaspoon cumin seed
- 1/2 teaspoon white pepper
- 1 teaspoon turmeric
- 1/8 teaspoon cardamom
- 1 teaspoon tamarind, or 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 3/4 teaspoon shrimp paste
- 2 tablespoons fish sauce
- One can coconut milk
HOW TO DO IT
Place stock in a large pot over high heat. Add the meat, onion and bay leaves. If using fresh lemongrass, add the upper leftover stalk pieces.
Bring to a boil, reduce heat to low to a simmer. Cover or partially cover with a lid and simmer 40 minutes to 1 hour and 20 minutes, stirring occasionally, until meat is tender or near-tender.
Add all curry sauce ingredients, stirring with each addition. If desired, hold back a few tablespoons of the coconut milk for serving.
Add the potatoes. Return to a boil, then continue simmering 30 more minutes or until potatoes are tender, stirring occasionally.
Taste-test the curry, adding more fish sauce for increased flavour/saltiness, or more chili if you want it spicier. If too sour, add a little more sugar. If too salty or sweet for your taste, add a touch more tamarind or lime juice. If too spicy, add more coconut milk (regular dairy cream or milk will work too).
Transfer to a serving bowl, or spoon onto individual plates or bowls. Top with fresh coriander or basil plus some additional nuts if desired. Drizzle over reserved coconut milk (if desired), and serve with Thai jasmine rice.