Ingredients:
• 2 cups – Coconut Milk
• 1 tbsp – Lime leaves, shredded
• 1/2 tsp – palm Sugar (or jaggery)
• 2 cups – Beef or Pork or chicken, thinly sliced
• 2 tbsp – fish sauce, for the curry paste (or readymade red curry paste)
• 1/3 cup – dried chillies, soaked until soft with seeds removed
• 1 tsp – salt
• 2 tsp – galangal, cut into matchsticks (or Ginger paste)
• 2 tbsp – Lemon grass, cut into thin rounds
• 1 tbsp – coriander root
• 1 tsp – Coriander seeds
• 1 tsp – Cumin seeds
• 2 tbsp – Garlic
• 2 tbsp – Shallots
• 1 tbsp – roasted Peanuts
• 1 tsp – shrimp paste
Method:
- Toast the cumin seeds, coriander seeds and peanuts separately, in a pan over medium heat.
- Roast each until fragrant, for about 3-5 minutes.
- Grind the seeds together, until powdered. Remove and set aside.
- Grind the soaked chillies, along with lemon grass, peanuts, shallots, garlic, powdered cumin, coriander seeds, galangal and coriander roots, to a fine paste.
- Add the shrimp paste and mix well. Set aside.
- Heat up your pan, first on medium-high heat. Then add 1/2 a cup of the coconut cream. It should sizzle right away and boil.
- Add all the paste and mix well. The paste should be dry, but not too dry that it sticks and burns.
- Keep adding coconut cream, about 1/4 cup at a time, every minute or two. Keep stirring, so that it does not burn.
- Once it starts boiling and oil can be spotted near the bubbles, add the meat.
- When the meat is cooked, add the lime leaves, fish sauce and palm sugar. Cook for about 3-5 minutes, so that the meat is soft. The consistency of the curry should be thick. If it is too dry, add a bit more of the coconut milk.
- Turn off the heat. Garnish with shredded lime leaves and a few leaves of Thai basil.
- Recipe Courtesy: Mareena’s Recipe Collections