Preparation: 15 mins
Cooking: 40 mins
- ½ kg beef chuck or brisket cut into 2cm pieces
- 4 tbsp red kroeung paste
- 2 tbsp vegetable oil
- 1 tbsp shrimp paste (or fish paste)
- ½ can coconut milk
- ½ cup raw peanuts dry roasted without skin
- 2 tbsp fish sauce
- 2 tbsp tamarind pulp or paste
- 2 tbsp brown sugar
- 1 tsp sea salt
- 1 cup water
- 2 star anise
- 1 cinnamon stick
- 4 cloves
- 1 tbsp coriander seeds
- 6 cardamons pods
- In a hot pan, add all dry spices and dry roast for 3 mins and transfer to mortar and pestle. Pound to a fine powder.
- Over a low heat fry the beef in a pot with half the oil for 5 minutes until it turns semi-dry and is cooked through. Remove from the pan and leave to one side.
- In a large pot over medium heat and add oil and fry the kroeung paste with shrimp paste. As the paste starts drying up add the beef and stir for 2 mins to coat with the paste.
- Add half the coconut milk, dry spice powder, tamarind and peanuts. Scrape any stickiness at the bottom of the pan while stirring well. Cook over low heat for 15 minutes with lid on.
- Add fish sauce, salt and sugar to the pot with the remaining coconut milk and cook for a further 25 minutes or until the sauce thickens. Stir regularly to help thickening and intensify flavour. If too thick add water.
- Serve hot with rice or sliced baguette on the side to soak up the curry sauce.