Dry Beef Curry with Peanut and Lime (Nua Pad Prik) Recipes

Ingredients :

2lb stewing beef, (chuck is best), finely chopped

14oz canned coconut milk

11/4 cups beef stock

Red curry Paste

2 tbsp coriander seeds

1 tsp cumin seeds

6 green cardamom pods, seeds only

1/2 tsp ground nutmeg

1/4 tsp ground clove

1/2 tsp ground cinnamon

4 tsp paprika

zest of 1 mandarin orange, finely chopped

4-5 small red chilies, seeded and finely chopped

5 tsp sugar

1/2 tsp salt

1 piece lemon grass, 4 in long, shredded

3 cloves garlic, crushed

1 piece galangal or fresh ginger, 3/4 in long, peeled and finely chopped

4 red shallots or 1 medium red onion, finely chopped

1 piece shrimp paste, 3/4 in square

2oz cilantro, white root or stem, chopped

juice of 2 1/2 limes

2 tbsp vegetable oil

2 tbsp chunky peanut butter

1 lime, sliced to garnish

1 large red chili, sliced to garnish

1 small bunch cilantro, shredded, to garnish

Method :

Place the meat in the freezer for 30-40 minutes until firm. Slice the meat thinly, cut into strips, and chop finely. Strain the coconut milk into a bowl. Place the thin part and half of the thick part of the milk in a large saucepan. Add the beef, and beef stock, bring to a boil, cover, and simmer for 50 minutes. To make the curry paste, dry fry the coriander, cumin seeds, and cardamom in a wok for 1-2 minutes. Combine with the nutmeg, clove, cinnamon, paprika, and the zest of the mandarin orange. Pound the chilies with the sugar and salt. Add the chili paste, lemon grass, garlic, galangal or ginger, shallots or onion, and shrimp paste. Lastly add the cilantro, juice of 1/2 lime, and oil. Place a cupful of the cooking liquid in a wok, and add 2-3 tbsp of the curry pastry according to taste. Boil rapidly until the liquid has reduced completely. Add the remainder of the coconut milk, the peanut butter, and the beef. Simmer, uncovered, for 15-20 minutes. Stir in the remaining lime juice. Serve decorated with the lime, chili and cilantro.

Dry curries originated from the mountainous northern regions of Thailand but are popular throughout the country. This dry beef curry is usually served with a moist dish such as Ragout of Shellfish with Sweet Scented Basil, or Thai Chicken and Shrimp Soup. The curry is equally delicious made with a lean leg or shoulder of lamb.

Serves 4 - 6

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