My favourite Thai curry, this slow cooked beef curry is rich, creamy and completely addictive. Packed with fragrance and flavour, this delicious curry is bursting with Thai personality.
3medium potatoes (peeled and cut into large pieces)
Instructions
For the curry
Create the spice powder first. Heat a frying pan and add the cardamom, cumin seeds, coriander seeds, cinnamon and cloves.
Dry fry for 1-2 minutes until the cumin starts to pop and jump around. Remove and add to a spice grinder or pestle & mortar. Grind the spices into a fine powder then stir in the paprika, nutmeg, turmeric, white pepper and salt.
Add peanut oil to the pan and fry for 1-2 minutes until brown. Remove and drain on paper towels to cool.
Using a stick blender or food processor or pestle & mortar, grind the peanuts, chillies, garlic, lemongrass, shallots, galangal and coriander into a paste. Add the powder and blend again to incorporate, adding a little water if it becomes too thick.
Pour the fish sauce over the beef and toss to combine. In a large pan over a medium heat, heat the peanut oil and then add the beef to the pan to fry for 4-5 minutes to brown. Add the paste and stir well to combine.
Cook for a further 5 minutes before adding 1/2 can coconut milk. Now turn up the heat and bring to a boil. Simmer vigorously for 4-5 minutes, stirring constantly to avoid sticking until the sauce is almost gone. Add the remaining 1 1/2 cans of coconut milk and 1 can full of water and again, bring to a boil.
Reduce the heat to low and simmer the curry for 1 1/2 hours, partially covered until the beef is soft. Add the potatoes and cook for a further 25 minutes until they're cooked through.
I serve mine with Jasmine rice and sprinkle over some fresh coriander leaves.