Spicy Beef Curry

Spicy Beef Curry
Photo by Kana Okada

Ingredients

  • ¾ cup fresh cilantro leaves
  • 1/3 cup whole salted roasted peanuts
  • 1 ½ cups fish sauce (such as nam pla or nuoc nam)
  • 1/3 cup salted roasted peanuts
  • 6 garlic cloves
  • 1 teaspoon fleur de sel or coarse kosher salt
  • 2 1-pound pieces beef shank (each about 2 inches thick)
  • + 21 more ingredients
    • 25 long fresh cilantro stems
    • 1 1 1/2-inch piece fresh galangal or peeled fresh ginger
    • 3 whole cloves
    • 1 whole star anise
    • 3 tablespoons coconut cream
    • ¾ cup water
    • 1 medium red onion
    • 4 tablespoons vegetable oil
    • 1 long mild yellow chile (such as banana chile)
    • 1 ½ tablespoons lemongrass
    • 1/8 teaspoon cardamom seeds
    • 1 teaspoon cumin seeds
    • 1 1 1/2-inch piece cinnamon stick
    • 1 ½ teaspoons coriander seeds
    • 6 cups unsweetened coconut milk
    • 25 long fresh cilantro stems
    • 10 small dried red chiles (such as chiles de rbol)
    • ½ teaspoon ground mace
    • 2 4-inch-long bottoms of lemongrass stalks
    • 1/3 cup palm sugar
    • ¼ cup fresh tangerine or tangelo juice

Combine first 6 ingredients in medium bowl. Add cold water to cover, then drain. Place spices in large wok or skillet. Dry-roast over medium-low heat until dry and fragrant, stirring constantly, about 10 minutes. Transfer mixture to spice grinder. Add salt and mace; grind to fine powder. DO AHEAD...

View full recipe at Epicurious

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