Thai Beef Curry

Thai Beef Curry 

Serves 4

Ingredients :

1 tablespoon tamarind pulp

2 tablespoons edible fat

700g/11

⁄2lb stewing beef (cubed)

500ml/18fl oz coconut milk

4 cardamom pods, bruised

500ml/18fl oz milk

2 tablespoons curry paste

2 tablespoons Thai fish sauce

8 pickling onions

8 baby potatoes

2 tablespoons sugar

75g/3oz unseasoned peanuts, roasted

and ground



• place the tamarind pulp and 125ml/4fl oz boiling water during a bowl, and

set aside to cool down. Mash the pulp together with your fingertips to dissolve it, then

strain and reserve the liquid, discarding the pulp.

• Heat a non-stick pan over high heat, add the oil and swirl to coat.

Add the meat in batches, and stir-fry over high heat for five minutes for

each batch or till tanned everywhere. cut back the warmth, add the coconut

milk and cardamom pods, and simmer for one hour or till the meat is

tender. take away the meat from the pan, then strain the change of state liquid into

a bowl and keep to at least one aspect.

• Heat the milk within the pan, and stir within the curry paste. Cook for

10 minutes or till the oil starts to become independent from the cream. Add the fish

sauce, onions, potatoes, beef mixture, sugar, peanuts, tamarind water

and the reserved change of state liquid. Simmer for 25–30 minutes till the

meat is tender. Serve hot