Curried Beef Stew
All Thai curries begin with a number of aromatic ingredients (chiles, galangal, lemongrass, turmeric, etc.) pounded right into a paste having a granite mortar and pestle. The paste will be stirred into soups or stews (frequently with coconut milk), or utilized as the foundation of sauted dishes. Make use of a small-processor to help make the curry paste if you want, even though this incendiary stew will require on the much deeper flavor if use a granite mortar and pestle.
Ingredients
Curry paste
- 6 dried puya or 3 dried guajillo chiles, stemmed, seeded
- 1/2 teaspoon kosher salt
- 1 lemongrass stalk, bottom 4' only, tough surface removed, reduce 1' pieces
- two tablespoons sliced peeled fresh galangal
- two tablespoons sliced peeled fresh turmeric
- 1/2 cup chopped shallots
- 1/4 cup halved garlic clove cloves
- 1 tablespoon Thai shrimp paste
Stew
- 2 pounds trimmed beef chuck, reduce 1 1/2'–2' cubes
- 3 tablespoons soy sauce, preferably Thai thin soy sauce (for example Healthy Boy)
- two tablespoons ground dried Thai chiles
- 9 cups beef broth, preferably low-salt
- 1 cup halved shallots
- 3 medium carrots, peeled, halved lengthwise, cut crosswise into 1/4'-thick half-moons (about 1 cup)
- 6 fresh or frozen kaffir lime leaves
- Chopped fresh cilantro
- Thinly sliced Thai tulsi
Recipe Tips
Preparation
Curry Paste
Inside a mortar, pound chiles and salt having a pestle until pulverized, about a few minutes. Add ingredients one at a time so as listed, fully pulverizing each before adding the following, about fifteen minutes total. DO AHEAD: Can be created 7 days ahead cover and chill.
Stew
Combine curry paste, beef, soy sauce, and ground dried chiles inside a pot stir to evenly coat beef. Prepare, stirring from time to time, over medium heat for five minutes. Add broth and produce to some boil. Cover, reduce heat to medium-low, and simmer, stirring from time to time, until beef is tender although not failing, 2–2 1/2 hrs
Stir in shallots, carrots, and lime leaves. Simmer until vegetables are simply tender, about ten minutes. If broth is simply too salty, add water a couple of tablespoonfuls at any given time.
Garnish with cilantro and tulsi.
- Recipe by Andy Ricker
- Photograph by Peden Munk