thai coconut beef curry

we know that the list of ingredient looks intimidating, but trust us, it’s well worth it. the curry paste can be made in advance and stored for a couple of days in the fridge in an air tight container. but keep in mind that the longer it’s stored, the less fragrant it’ll be. we used beef in our recipe, but you can use any meat with this curry… chicken, pork, fish, goat, snake, frog, etc.

ground beef 1 lb (1/2 kg)
coconut milk 1 can 14 oz
potato 1 large chopped
red bell pepper 1 large chopped
onion 3/4 large chopped (save the 1/4 for the curry paste)
thai basil handful

the curry paste

onion 1/4 chopped
lemongrass 1 stalk chopped
kaffir lime leaves 2 chopped
garlic 3 cloves chopped
galangal or ginger thumb size piece chopped
turmeric 1 tsp
coriander seeds 1 tsp
fennel seeds 1 tsp
thai chili 2
lime/lemon juice 1 tsp
fish sauce 3 tbsp
brown sugar 1 tbsp
shrimp paste 1 tsp
oil 1 tbsp

• place all the ingredients for the curry paste in a food processor and blend until it’s a paste (use immediately or store in the fridge)
• in a pot, drizzle some oil and cook the curry paste to open the fragrance, about 1 minute
• pour in the can of coconut milk and add the potatoes to the pot of curry paste, reduce heat to low to simmer. cook for 30 minutes (this is essentially the curry)
• in a separate pan, stir fry the meat and veggies
• once cooked, pour the meat and veggies into the pot of curry
• cook for a few minutes to combine all the flavors

curry paste

server over a bowl of rice

commentaries

jun:

here are two tricks to thicken the curry without cornstarch… 1) use a potato masher and break down the potatoes. this will release the starch and thicken the liquid. 2) okra! the slime in the okra is a natural thickener. it won’t mess up the taste of the curry and okra is super healthy.

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