Stolen Thai Beef Curry Food

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STOLEN THAI BEEF CURRY



Stolen Thai Beef Curry image

Beautiful taste and texture. An excellent dish for dinner parties. Found in a 1984, 'Wok and Exotic Cookery' book.

Provided by dround

Categories     Curries

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 teaspoon chili powder
1/2 teaspoon chopped galangal
2 teaspoons ground black pepper
2 teaspoons cumin
2 teaspoons salt
2 tablespoons ground coriander
1 tablespoon chopped lemongrass
6 cloves garlic
1 large onion, chopped
1 teaspoon blachan
8 ounces coconut milk
1 1/2 pints water
2 lbs chuck steaks

Steps:

  • Place all of the spices in a mortar with the Lemon Grass, peeled and crushed Garlic, Onion and Blachan.
  • Pound to a paste and set aside.
  • Put two thirds of the Coconut Milk into a pan, add the water and bring to the boil.
  • Wipe and trim the meat, cut into cubes, add to the Coconut Milk.
  • Cover and simmer for one hour.
  • Heat the remaining Coconut milk in a wok and add the spice paste and dry fry gently for five minutes.
  • Drain the meat,reserving the liquor, add the meat to the pan and fry over a high heat for 5 minutes.
  • Add the saved liquor and simmer, uncovered, for 30 minutes or until the meat is tender.
  • Taste and add salt if required.
  • Serve with boiled rice.
  • You can use powdered Galangal instead of fresh.
  • There are a few different spellings for Blachan, but it's fermented prawns, available in a smelly block you need to wrap it well, and I mean well, if you are going to store it.
  • Bon Appetite!
  • You can leave out the Laos powder if you can't find it.

Nutrition Facts : Calories 100.2, Fat 8.6, SaturatedFat 7.2, Sodium 790.8, Carbohydrate 6.5, Fiber 1.6, Sugar 1.1, Protein 1.7

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