Red Curry Beef with Tamarind (Kang Mussaman Nuea) Recipes

Ingredients :

900g braising, chuck, shin or blade steak

400g canned coconut milk

300ml beef stock

Red curry paste

2 tbsp coriander seeds

1 tsp cumin seeds

6 green cardamom pods, seeds only

1/2 tsp nutmeg powder

1/4 tsp clove powder

1/2 tsp cinnamon powder

4tsp paprika

zest of 1 mandarin orange, finely chopped

4-5 small red chilies, seeded and finely chopped

5 tsp sugar

1/2 tsp salt

1 piece lemon grass, 10 cm long shredded

3 cloves garlic, crushed

1 piece galangal or fresh ginger, 2 cm long, peeled and finely chopped

4 red shallots or 1 medium red onion, finely chopped

1 piece shrimp paste, 2cm square

50g coriander, white root or stem, chopped

2 tbsp vegetable oil

350g new potatoes, peeled and roughly chopped

350g pumpkin or winter squash

200g canned bamboo shoots, sliced

2 tbsp smooth peanut butter

2 tbsp tamarind sauce

juice of 2 limes

1 small bunch coriander, to garnish

Method :

Cut the beef into 2.5cm dice and place in a stainless steel saucepan. Place the coconut milk in a fine sieve and allow the thin part of the milk to drain into a bowl. Add all the thin and half of the thick part of the coconut milk to the saucepan. Add the stock, bring to the boil and simmer uncovered for 1 hour. Strain and set aside. Dry fry the coriander, cumin seeds and cardamom in a wok for 1-2 minutes. Combine with the nutmeg, clove, cinnamon, paprika and mandarin zest, and grind. Pound the chilies with the sugar and salt. Add the chili paste, lemon grass, garlic, galangal, shallots and shrimp paste. Add the coriander and oil and reduce. Place a cupful of the cooking liquid in a large wok. Add 2-3 tbsp of the paste. Boil rapidly to reduce the liquid. Add the peanut butter and tamarind sauce. Add the beef, potatoes, pumpkin and bamboo shoots and simmer for 20-25 minutes until the potatoes are cooked. Stir in the thick part of the coconut milk and the lime juice. Return to a gentle simmer. Decorate, and serve with Thai rice.

This red curry can also be made using diced lamb, in which case reduce the cooking time by 30 minutes.

Serves 4 - 6

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