2.5cm (1 inch) piece of fresh galangal or
fresh root ginger, peeled and chopped
1/2 tsp shrimp paste
4 tbsp lime juice
To garnish -
1/2 red pepper, cut into thin strips
2 spring onions, shredded
Place the spice
paste ingredients in a blender or food processor and blend to a smooth
paste. Alternatively, pound using a pestle and mortar.
Heat the oil in
a large flameproof casserole, add the beef and stir-fry over a moderate
heat for 3 minutes to seal the meat. Stir in the paste and stir-fry for a
further 3 minutes. Pour the coconut milk into the casserole, stir to mix
and bring to the boil. Reduce the heat, cover the casserole dish and
simmer the curry gently, stirring occasionally, for 50 minutes or until
the beef is tender. Season to taste.
curry with strips of red pepper and spring onions.
The fiery flavors of this curry are
typical of northern Thailand. Although this version uses beef, jungle
dishes from northern Thailand often contain more exotic meals such as
monkey or even snake!