If I could eat this curry everyday I would. The best curry I’ve made so far. Period
This coconut-based creamy curry has literally the best flavour with so much fragrance and beautiful aroma. Nothing I’ve made in the channel so far compares to this one.
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Serves – 4 to 6
Ingredients –
2 Tbsp (40ml) – Grapeseed Oil
1.2kg (2.6lbs) Diced Beef Short Rib (see note below for chicken version)
4 – Garlic Cloves, Minced
15g (0.5oz) – Ginger, Peeled & Minced
15g (0.5oz) – Galangal, Peeled & Minced (if you can’t get this, use ginger instead)
3 – Red Chillies, Roughly Chopped (1 for garnish – 2 for curry paste)
2 – Lemongrass Stalks (1 bruised & 1 thinly sliced for curry paste)
100ml (110g) – Grapeseed Oil (curry paste)
40g (1.4oz) – Palm Sugar, Grated (substitute for brown sugar)
1 Cup (250ml) – Chicken Stock (see important note below)
1 Can (400g-14.1oz) – Coconut Milk
1 Can (400g-14.1oz) – Coconut Cream
2 1/2 Tbsp (50ml) – Fish Sauce
1 – Cinnamon Stick
2 – Star Anise
3 – Kaffir Lime Leaves
3 – All-Rounder Potatoes, Roughly Chopped
200g (7.05oz) – Green Beans, Halved
1 – Lime, Cut Into Wedges (Optional)
Seasoning To Taste
Coriander (Cilantro), Garnish
Fried Shallot, Garnish
Rice –
1 1/2 Cups (300g) – Jasmine Rice
2 Cups (500ml) – Cold Water
4 – Kaffir Lime Leaves
Salt To Taste
Recipe notes –
I’m aware that some people don’t like beef and would prefer this curry with chicken so below are the details for a chicken thigh version.
To make this curry with chicken, sear the chicken for 3 minutes on each side and remove. Place the pot back over the heat and continue as per usual. Upon placing it in the oven, only do so for 45 minutes instead of 2 hours like the beef. Remove and continue the original recipe. Serve and dig in.
Chicken stock note –
Whilst making this I personally thought that 1 cup wasn’t enough but you may like it with only 1 cup. I recommend making the sauce as per my original steps and adding more stock once it’s been in the oven for 2 hours (or 1 hour for the chicken version) to adjust the consistency. The chicken stock will only be used to thin down the sauce if you find it too thick.
#curry #thaicurry #howtomake
Recipe Video:
