This is very similar to the Yellow Chicken Curry posted earlier. The major difference with this recipe being that the curry paste is made from scratch. Carrots aren't included, but could be added easily. It's definitely labor intensive, but the curry paste can be frozen and saved for up to three months.
Prep. Time: 1.5 hrs
Cooking Time: 2 hrs.
Servings: 6-8
Ingredients:
Paste
2 medium shallots
2 heads of garlic
1 x 3" piece of galangal peeled and sliced thinnly
1 x 2" piece of ginger peeled and sliced thinnly
15 dried Thai chiles
1 tsp corriander
2 Tbsp tumeric
2 Tbsp mild yellow curry powder
2 Tbsp chopped cilantro roots
2 Tbsp shrimp paste
1 + 1/2 Tbsp salt
6 stalks lemon grass, chopped
1 lime, juiced
Curry
1.5 lbs beef chuck cut into 1" pieces
3 large Yukon potatoes cut into 1.5" pieces
3 cups coconut milk (UHT from a carton)
1 cup coconut cream (UHT from a carton)
3 medium shallots, chopped
3 cups chicken broth
2 Tbsp grated palm sugar
1 Tbsp fish sauce
Bring the beef and coconut milk to a boil and simmer over low heat for 1 hr.
Boil the Thai chiles in 2 cups of water for 15 minutes. Drain the water, reserving 2 Tbsp of the liquid, and set aside.
Once the chiles are done, heat the coconut cream in a large pot for 30 mins.
While the beef is simmering, the chiles are cooking and coconut cream is heating work on the paste.
Begin by wrapping 2 shallots and 2 heads of garlic in aluminum foil.
Place them in a large pot or skillet over medium high heat for 25 minutes, turning once.
While the garlic and shallots are cooking, peel and slice the ginger and galangal.
Place the sliced ginger and galangal in a single layer in aluminum foil and wrap.
Once the garlic and shallots are done, remove them from the pot and replace them with the ginger and galangal. Cook, flipping once, for 7 minutes.
While the ginger and galangal are cooking, peel the garlic and shallots.
Place the cooked chiles, ginger, galangal, shallots and garlic in a blender along with the reserved chile water, corriander, turmeric, curry power, cilantro roots, shrimp paste, salt, lemon grass and lime juice in a blender and pulse until smooth.
Once the beef is done, remove it from the coconut milk and reserve 1.5 cups of the milk. Everything should now be ready to make the curry itself.
Add 1 cup of the curry paste to the coconut cream and cook for 7 mins. over medium heat.
Add the reserved coconut milk, 3 cups of chicken broth, beef, shallots and potatoes.
Reduce heat to medium low and cook for 40 mins.
Remove from heat and add the palm sugar and fish sauce.
Serve over rice.
Prep. Time: 1.5 hrs
Cooking Time: 2 hrs.
Servings: 6-8
Ingredients:
Paste
2 medium shallots
2 heads of garlic
1 x 3" piece of galangal peeled and sliced thinnly
1 x 2" piece of ginger peeled and sliced thinnly
15 dried Thai chiles
1 tsp corriander
2 Tbsp tumeric
2 Tbsp mild yellow curry powder
2 Tbsp chopped cilantro roots
2 Tbsp shrimp paste
1 + 1/2 Tbsp salt
6 stalks lemon grass, chopped
1 lime, juiced
Curry
1.5 lbs beef chuck cut into 1" pieces
3 large Yukon potatoes cut into 1.5" pieces
3 cups coconut milk (UHT from a carton)
1 cup coconut cream (UHT from a carton)
3 medium shallots, chopped
3 cups chicken broth
2 Tbsp grated palm sugar
1 Tbsp fish sauce
Bring the beef and coconut milk to a boil and simmer over low heat for 1 hr.
Boil the Thai chiles in 2 cups of water for 15 minutes. Drain the water, reserving 2 Tbsp of the liquid, and set aside.
Once the chiles are done, heat the coconut cream in a large pot for 30 mins.
While the beef is simmering, the chiles are cooking and coconut cream is heating work on the paste.
Begin by wrapping 2 shallots and 2 heads of garlic in aluminum foil.
Place them in a large pot or skillet over medium high heat for 25 minutes, turning once.
While the garlic and shallots are cooking, peel and slice the ginger and galangal.
Place the sliced ginger and galangal in a single layer in aluminum foil and wrap.
Once the garlic and shallots are done, remove them from the pot and replace them with the ginger and galangal. Cook, flipping once, for 7 minutes.
While the ginger and galangal are cooking, peel the garlic and shallots.
Place the cooked chiles, ginger, galangal, shallots and garlic in a blender along with the reserved chile water, corriander, turmeric, curry power, cilantro roots, shrimp paste, salt, lemon grass and lime juice in a blender and pulse until smooth.
Once the beef is done, remove it from the coconut milk and reserve 1.5 cups of the milk. Everything should now be ready to make the curry itself.
Add 1 cup of the curry paste to the coconut cream and cook for 7 mins. over medium heat.
Add the reserved coconut milk, 3 cups of chicken broth, beef, shallots and potatoes.
Reduce heat to medium low and cook for 40 mins.
Remove from heat and add the palm sugar and fish sauce.
Serve over rice.
