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1kg blade steak, cut into 5cm cubes
4 cardamom pods, bruised
2 stems lemon grass, white part only,
chopped
2 cups (500ml) coconut milk
3 tbsp Thai Musaman curry paste
2 large potatoes, cut into 3cm cubes
10 small pickling onions
2 tbsp fish sauce
1/4 cup (60ml) lime juice
2 tbsp palm sugar
2 tbsp tamarind concentrate
10 fresh Thai basil leaves, shredded
1/2 cup (80g) whole roasted peanuts |
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Method :
Place the beef
in a saucepan with the cardamom pods, lemon grass, 1.5 cups (375ml)
coconut milk, 1 cup (250ml) water and 1 tsp salt. Bring to the boil, then
reduce the heat and simmer, covered, for 1 hour, or until the meat is
tender. Place the remaining coconut milk in a wok and stir over medium
heat until thick and oily. Add the curry paste and cook for 3 minutes, or
until fragrant. Add the meat, and its cooking liquid, potato, onions, fish
sauce, lime juice, palm sugar and tamarind. Simmer for 30-40 minutes, or
until the potato is tender. Stir in the basil and peanuts, and simmer for
2 minutes. Serve with boiled rice.
Serves 6-8
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