Muoi Khuntilanont's Kitchen

kaeng hanglay

Northern style beef curry

  
This is a curry in the northern style. It could also be made with pork 
or chicken, in which case the cooking time must be shortened .Since the 
beef is simmered it is possible to use cheaper (tougher) cuts of meat. 
If necessary extend the cooking process until the meat is tender.

1 pound of beef, cut into bite sized pieces
2 cups of coconut milk

The curry paste

3 T. very thinly sliced lemon grass
3 T. palm sugar
2 T. yellow bean sauce (tao jiao)
2 T. garlic, minced
2 T. prik ki nu haeng (dried red birdseye chilis), crumbled
2 T. shallots, thinly sliced
1 T. ginger, grated
1 T. shrimp paste
1 T. coriander seed
1 T. cumin seed
pinch turmeric
quarter cup fish sauce
quarter cup tamarind juice
 
Simmer the beef in the coconut milk for 30 minutes in a covered saucepan.
Toast the coriander and cumin seeds until fragrant, and grate. Combine 
all the curry paste ingredients and process to a fine paste. After the 
beef is cooked until tender, add the curry paste, stir to combine, and 
continue to simmer, covered for 10 minutes. Serve with white (Jasmine) 
rice, and the usual table condiments.