Curry with Beef and Kaffir Lime

Ingredients

• 10 large dried red chilies
• 6 shallots (red, chopped)
• 6 garlic cloves (chopped)
• 1 tsp ground coriander
• 1 tbsp Ground cumin
• 1 tsp white pepper
• 2 stalks lemongrass (only white parts, finely sliced)
• 1 tbsp fresh galangal (chopped)
• 6 fresh coriander roots
• 2 tbsp roasted peanuts
• 400 ml coconut cream (do not shake the can)
• 1 kg beef roast (shoulder or leg cut into 1 cm thick slices)
• 400 ml coconut milk
• 90 g peanut butter (with peanut pieces)
• 3 kaffir lime leaves
• 30 ml lime juice
• 3 tbsp Fish sauce
• 3 tbsp grated palm sugar
• Fresh Thai basil for garnish

Instructions

1. 1.

   For the curry paste, pour boiling water over the chilies and soak for 20 minutes. Remove seeds and roughly chop the chilies. Blend with shallots, garlic, ground coriander, cumin, pepper, lemongrass, galangal, coriander roots, shrimp paste, and peanuts in a blender until smooth; add a little water if needed.

2. 2.

   Skim off the thick cream from the coconut cream and cook it in a wok over medium heat for 10 minutes until the oil separates. Stir in 8 tbsp of the homemade curry paste and cook while stirring constantly for 5–8 minutes until fragrant. Add beef, coconut milk, peanut butter, lime leaves, and remaining coconut cream; simmer for 8 minutes. Reduce heat to low and let it stew for 30–45 minutes until the meat is tender, stirring occasionally so it doesn’t stick.

3. 3.

   Whisk together lime juice, fish sauce, and sugar with the curry. Serve the curry in bowls garnished with basil.