Thai Beef Curry
Posted by fourclankitchen on March 15, 2015
I have been working on a grant proposal for the last month and today is my first day off. I was looking for a meal that would make me forget about the take-outs and the pantry meals that we have been consuming for the past month. But of course I have not been to the grocery store yet. So I became very fixated on producing a Thai style beef curry with what I had on hand. I wanted a Massaman curry, but only had Panang paste at home. So that is what I used but added some spices that I think go into Massaman. What resulted was pretty darn good and tasted like a cross between Massaman, Panang and the Indonesian Rendang. I am writing it down before I forget.
1 1/2 lb beef chuck, cut into 1 to 1 1/2 sized pieces
2 Red potatoes cut into 1″ to 1.5″ pieces (leave the skin on)
1 large onion sliced onions (cut the onion in half, place it cut side down and slice top to bottom, not too thin)
1 can coconut milk, full fat (According to the latest, Coconut fat is now a desired food item because it contains medium chain fatty acids!)
1/4-1/3 cup Massaman or Panang paste (I used the Mae Ploy brand)
4 black cardamoms (available at any Indian Grocery Store, use regular cardamoms if you can’t find these)
1 stick cinnamon
Zest of 1 lemon
Juice of 1/2 lemon or lime
3- tbs. brown sugar, adjust to taste
3 tbs. fish sauce
Salt if needed
1 tsp Thai basil dry (A bun of fresh basil would be better)
A handful of cilantro, minced
1. Place an oven rack in the lower third of your oven and pre-heat to 325˚F. Your rack should be low enough to fit the pot you use to cook the curry.
2. Heat an oven-safe heavy bottomed pot (a 6 qt Dutch oven works best) on medium high.
3. Remove the fatty, solid part (fat) of the coconut milk from the can and heat in the pot.
4. When the fat has melted, add the cardamom and cinnamon and about 1/4-1/3 cup of Panang or Massaman curry paste (this is super hot, so adjust to taste. Adding to little will make a flavorless curry).
5. Add the beef and a generous pinch of salt and stir to coat the beef.
6. Add the potatoes and onions and the remaining coconut milk. Then add enough water to just cover the curry.
7. Cover tightly and place in oven for 1.5 hours.
8. Remove from oven, add the lemon zest, lemon juice, sugar and fish sauce and taste and adjust the broth. Add more salt if needed.
9. Return to the oven and cook for another 1.5 to 2.5 hours until the beef is meltingly tender and falls apart if you look at it cross-eyed. For the last hour, take the lid of so that the gravy is reduced and the beef picks up a bit of that roasted flavor.
10. Remove from oven, taste and adjust the flavors again if needed. Sprinkle cilantro.
11. Eat with rice and a vegetable on the side.