Yields
4-6 servings
Spice up your ordinary beef stew with the flavours of Thailand!
Courtesy of Chef Andrea Nicholson
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ingredients
Curry Paste
3
dried ancho chiles, stemmed and seeded
½
tsp kosher salt
1
stalks lemongrass, cut into 1-inch pieces
2
Tbsp minced, peeled ginger
2
Tbsp sliced peeled fresh turmeric OR 1 tablespoon dried
½
cup chopped shallots
1
tsp ground coriander
¼
cup garlic, crushed
1
Tbsp Thai shrimp paste
Stew
2
lb(s) trimmed beef chuck, cut into 2-inch cubes
3
Tbsp soy sauce
2
Tbsp ground dried Thai chiles
9
cup low-sodium beef broth or stock
1
cup halved shallots
3
medium carrots, peeled, halved lengthwise, cut crosswise into ¼-inch moons
6
kaffir lime leaves
chopped fresh cilantro
thinly sliced Thai basil
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directions
Step 1
In a mortar or grinder, pound chiles and salt with a pestle until pulverized. Add all the remaining curry ingredients until a paste is formed.
Step 2
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 the broth and bring to a boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until beef is tender but not falling apart, 2–2 1/2 hours.
Step 3
Stir in shallots, carrots, and lime leaves. Simmer until vegetables are just tender, about 10 minutes. Remove the lime leaves and garnish with cilantro and basil and serve over jasmine rice.