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Recipe from: Colonel Ian F. Khuntilanont-Philpott
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. beef, cut into bite sized pieces
2 cups coconut milk
The curry paste:
3 tablespoon very thinly sliced lemon grass
3 tablespoon palm sugar
2 tablespoon yellow bean sauce (tao jiao)
2 tablespoon garlic, minced
2 tablespoon prik ki nu haeng (dried red birdseye chilis), crumbled
2 tablespoon shallots, thinly sliced
1 tablespoon ginger, grated
1 tablespoon shrimp paste
1 tablespoon coriander seed
1 tablespoon cumin seed
¼ cup fish sauce
¼ 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.