This Recipe is also known as "Gaeng Hanglay" in Thai.
Ingredients
- Beef (cut into serving size) -
500 grams
- Coconut milk - 450 ml
- Salt to taste
Curry paste (Blend into paste)
- Ginger - 1 inch
- Belachan - 1 inch
- Coriander seeds (toasted) - 1
tablespoon
- Cumin seeds (toasted) - 1
tablespoon
- Turmeric powder - ¼
teaspoon
- Fish sauce - 50 ml
- Tamarind juice - 3 tablespoons
- Lemongrass (sliced) - 3
tablespoons
- Palm sugar - 3 tablespoons
- Garlic - 3 cloves
- Red chili - 4 pieces
- Small chili - 6 pieces
- Shallots - 5 pieces
Method
- Bring coconut milk to a boil
in a covered saucepan, add beef and simmer to cook for 30
minutes.
- Add curry paste in when beef
is tender. stir well to combine and continue to cook for another
10 minutes.
- Add salt to taste and serve
curry with rice.
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