Spicy Beef Curry
A rich and complex Thai-inspired beef curry featuring tender braised beef shank in a fragrant coconut sauce with aromatic spices, chilies, and fresh herbs. Finished with crunchy peanuts and a drizzle of coconut cream.
Ingredients
- •3 whole whole cloves
- •1½ teaspoons coriander seeds
- •1 piece cinnamon stick
- •1 whole star anise
- •1 teaspoon cumin seeds
- •⅛ teaspoon cardamom seeds
- •1 teaspoon fleur de sel
- •½ teaspoon ground mace
- •10 whole dried red chiles
- •25 stems fresh cilantro stems
- •1 medium red onion
- •6 cloves garlic
- •1 piece fresh galangal
- •1½ tablespoons lemongrass
- •¾ cup water
- •1 whole yellow chile
- •4 tablespoons vegetable oil
- •2 pounds beef shank
- •6 cups unsweetened coconut milk
- •25 stems fresh cilantro stems
- •1½ cup fish sauce
- •⅓ cup palm sugar
- •2 stalks lemongrass stalks
- •¼ cup fresh tangerine juice
- •⅓ cup crushed peanuts
- •⅓ cup whole peanuts
- •¾ cup fresh cilantro leaves
- •3 tablespoons coconut cream
Cooking Instructions
- 1.
Combine first 6 ingredients in medium bowl. Add cold water to cover, then drain. Place spices in large wok or skillet. Dry-roast over medium-low heat until dry and fragrant, stirring constantly, about 10 minutes. Transfer mixture to spice grinder. Add salt and mace; grind to fine powder. DO AHEAD: Spice mix can be made 1 week ahead. Store airtight at room temperature.
10 min
- 2.
Place chiles in small bowl; add cold water to cover. Let soak 30 minutes. Drain, reserving soaking liquid.
30 min
- 3.
Combine cilantro stems, onion, garlic, galangal, and lemongrass in large wok or skillet. Dry-roast over medium heat until slightly charred and fragrant, stirring often, about 10 minutes. Add 3/4 cup water. Cover wok and cook until galangal is tender, about 35 minutes; cool in wok.
45 min
- 4.
Scrape galangal mixture into processor. Add drained red chiles. Blend, adding enough reserved chile soaking liquid by tablespoonfuls to form smooth paste. Stir in spice mix. DO AHEAD: Can be made 1 week ahead. Transfer to bowl, cover, and chill.
10 min
- 5.
Preheat oven to 350°F. Char yellow chile directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and slice chile.
15 min
- 6.
Heat 3 tablespoons oil in large ovenproof pot over medium-high heat. Sprinkle beef with salt and pepper. Add to pot; sear until brown, about 2 minutes per side. Transfer beef to plate. Add coconut milk, cilantro stems, fish sauce, palm sugar, and lemongrass to same pot. Return beef to pot and bring to simmer. Cover and place pot in oven. Braise beef until tender enough to pull away from bone, about 2 1/2 hours. Transfer beef to plate and cool. Strain braising liquid from pot into bowl. Thinly slice meat.
150 min
- 7.
Heat remaining 1 tablespoon oil in heavy large skillet over medium-low heat. Add curry paste. Stir until heated and fragrant, about 5 minutes. Add 1 1/2 cups reserved braising liquid and bring to boil. Add roasted chile, tangerine juice, and crushed peanuts, then beef. Simmer until sauce coats beef, about 5 minutes. Season to taste with salt and pepper.
10 min
- 8.
Transfer beef curry to shallow bowl. Garnish with whole peanuts and cilantro leaves. Drizzle with coconut cream.
5 min