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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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All Thai curries start with a handful of aromatic ingredients (chiles, galangal, lemongrass, turmeric, etc.) pounded into a paste with a granite mortar and pestle. The paste is then stirred into soups or stews (often with coconut milk) or used as the basis of sautéed dishes. Use a mini-processor to make the curry paste if you'd like, although this incendiary stew will take on a deeper flavor if you use a granite mortar and pestle. Ingredients:
6 dried puya or 3 dried guajillo chiles, stemmed, seeded |
1/2 teaspoon kosher salt |
1 lemongrass stalk, bottom 4 only, tough outer layer removed, cut into 1 pieces |
2 tablespoons sliced peeled fresh galangal |
2 tablespoons sliced peeled fresh turmeric |
1/2 cup chopped shallots |
1/4 cup halved garlic cloves |
1 tablespoon thai shrimp paste |
2 pounds trimmed beef chuck, cut into 1 1/2 2 cubes |
3 tablespoons soy sauce, preferably thai thin soy sauce (such as healthy boy) |
2 tablespoons ground dried thai chiles |
9 cups beef broth, preferably low-salt |
1 cup halved shallots |
3 medium carrots, peeled, halved lengthwise, cut crosswise into 1/4 inch thick half-moons (about 1 cup) |
6 fresh or frozen kaffir lime leaves |
chopped fresh cilantro |
thinly sliced thai basil |
Directions:
1. For curry paste: In a mortar, pound chiles and salt with a pestle until pulverized, about 5 minutes. Add ingredients one by one in order listed, fully pulverizing each before adding the next, about 15 minutes total. DO AHEAD: Can be made 1 week ahead; cover and chill.
2. For stew: Combine curry paste, beef, soy sauce, and ground dried chiles in a pot; stir to evenly coat beef. Cook, stirring occasionally, over medium heat for 5 minutes. Add broth and bring to a boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until beef is tender but not falling apart, 22 1/2 hours.
3. Stir in shallots, carrots, and lime leaves. Simmer until vegetables are just tender, about 10 minutes. If broth is too salty, add water a few tablespoonfuls at a time.
4. Garnish with cilantro and basil.
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