1 kg chuck steak, chopped
3 cups coconut milk
1 cup finely ground peanuts
1 tablespoon fish sauce
2 teaspoons tamarind sauce
6 (150g) baby onions
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1 1/2 tablespoons lime juice
1 teaspoon palm sugar

Curry Paste
2 teaspoons dried chile flakes
1 red Spanish onion, chopped
3 cloves garlic, crushed
2 tablespoons chopped fresh lemon grass
1 teaspoon galangal powder
2 teaspoons chopped fresh coriander root
1 teaspoon grated lime rind
1/2 teaspoon shrimp paste
1 dried kaffir lime leaf
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon cumin seeds
2 teaspoons oil, approximately

Procedures :
Combine beef, coconut milk and nuts in pan, bring to boil, simmer, covered, 1 hour, stirring occasionally. Stir in curry paste, sauces, onions, spices, juice and sugar. Simmer, uncovered, 10 minutes. Curry Paste: Blend or process all ingredients with enough oil to form a paste consistency. This recipe can be made a day ahead with storage being covered in the refrigerator. It is suitable to freeze but not to be microwaved.
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Category : Meats

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