Ingredients
Spice Paste
6 to 12 Fresh Green Chiles (adjust number for degree of heat)
1 Small Yellow Onion (diced medium)
3 tbsp. Fresh Garlic (minced)
3 Lemongrass Stalks (bottled, small – white part only, sliced)
1 1/2 tbsp. Fresh Ginger (minced)
2 tbsp. Vegetable Oil (vegetable, canola or peanut oil)
Curry
2 lb. Beef (chuck, stewing, top round – cut into 1 ½ “ cubes)
2 tbsp. Vegetable Oil
1 Stick Cinnamon
1/4 tsp. Ground Clove
½ tsp. Ground Allspice
½ tsp. Ground Cumin
1 tsp. Ground Coriander
1 tsp. Ground Turmeric
3 Star Anise
1 Lemongrass Stalk (bottled, small – white part only, sliced)
1 14 oz. can Coconut Milk
8 oz. Water
1 tbsp. Dark Soy Sauce
2 tsp. Tamarind Paste
6 small Dry Kaffir Lime Leaves
1 tbsp. Brown Sugar
1 1/2 tsp. Salt
2 Medium White Potatoes (optional – russet or Yukon gold – ½ “ cubed)
Preparation
- Place Spice Paste ingredients in a small blender / food processor and process / grind to a smooth paste
- Heat the vegetable oil in a large pot over high heat
- Add half the beef and brown – remove to a bowl
- Repeat with remaining beef
- Lower heat to medium low
- Add Spice Paste and cook for 2 - 3 minutes
- Add remaining Curry ingredients (with exception of potatoes) and beef – mix well
- Bring contents of pot to a boil and then reduce heat to a simmer
- Simmer for about 2 hours
- If using potatoes add to contents of the pot (ensure there is adequate liquid remaining) and simmer for about another hour
- The liquid should be reduced by this point and the beef fall apart tender – turn off heat
- Remove any lemongrass stalks, anise seeds, kaffir lime leaves from the mixture
- The flavour is best if left over night and reheated the next day
- Prior to serving reheat on medium low for about 20 minutes
- Serve with white rice (basmati is best) and (optional) little side dishes of salad, pickled cucumber (slice cucumber, toss in a little rice vinegar and salt), sliced boiled eggs, etc..