Chiang Mai Jungle Curry with Beef Recipes

Ingredients :

2 tbsp groundnut oil

500g (1 lb) lean beef, thinly sliced

400ml (14 fl oz) can coconut milk

salt and pepper

Spice paste -

2 tbsp yellow bean sauce

3 tbsp red curry paste

2 tbsp palm sugar or soft brown sugar

4 shallots, chopped

2 garlic cloves, chopped

2 large red chilies, deseeded and chopped

1 lemon grass stalk, chopped, or 1/2 tsp grated lemon rind

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

Method :

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.

Garnish the curry with strips of red pepper and spring onions.

Serves 3

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!

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