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4 tbsp coconut cream
625ml coconut milk
3 bay leaves
2 tsp whole black peppercorns
2cm piece of cinnamon stick
4 whole cardamom pods
salt, to taste
375g stewing beef, cut into 2cm cubes
6 tbsp muslim curry paste
4 small potatoes, quartered and deep fried
2 tbsp roasted peanuts
2 tbsp fish sauce
1 tbsp palm or brown sugar
2 tbsp tamarind water
2 medium onions, cut into wedges
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Method :
Combine 2
tablespoons of the coconut cream, the coconut milk, bay leaves, black
peppercorns, cinnamon, cardamom and salt in a large saucepan. Bring to
the boil. Reduce the heat to a simmer and add the beef. Cook for 15-20
minutes, until the beef is tender. Meanwhile, heat the remaining coconut
cream in a medium saucepan over a medium heat. When the oil starts to
separate from the cream, add the curry paste. Cook, stirring
continuously, for 2-3 minutes. Add the potatoes and peanuts. Cook, still
stirring, for 1-2 minutes, or until the potatoes and peanuts are well
coated with the paste. Add the beef and its cooking liquid, the fish
sauce, palm or brown sugar, tamarind water and onion. Simmer over a
medium heat for 8-10 minutes, or until the beef is tender. Check the
seasoning, the dish should be sweet and tangy. Add a little fish sauce,
sugar or tamarind water if necessary. Serve hot.
Probably the
most famous of Thai dishes, this curry is usually cooked with beef,
although other meats or vegetables can be used instead. The influence of
Mogul cuisine is very evident in the use of dry, fragrant spices such as
cardamom, bay leaves, mace and cinnamon. The dish is a must for
festivals.
Serves 4 - 6
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