Spicy Thai Beef CurryMake on Drop
Simple in the extreme; this curry is amazing. I needed more beef in my diet…lots going on right now. (Seriously, you have NO idea!) I really needed to have something hot and spicy, and well, beefy. (Just ask my husband!)
I hope you are all proud owners of the new Currying Flavour book that is available for all and sundry NOW in a store near you. We love our curries!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 2 Teaspoons coriander seeds
- 2 Teaspoons cumin seeds
- 1 Teaspoon cardamon seeds
- 1 Piece Star anise
- 1 Pinch Pink Salt Flakes BUY
- 3 large dried Red Chillie(s) soaked in boiling water for 10 minutes
- 1 Handful coriander roots (keep leaves for curry)
- 1 red onion, halved
- 6-8 cloves of garlic
- 1 Piece galangal (thumb sized) or young ginger
- 2 stalks of lemongrass, white part only
- A little of the water from soaking the chillies
- 1300 Grams gravy beef, cubed
- 400 Milliliters Coconut Cream Recipe
- 50 Grams fish sauce
- 50 Grams Coconut Sugar
- 50 Grams roasted and salted crushed peanuts plus some more for garnish
- Coriander leaves from paste, reserve some for garnish
- Coconut Cream to serve Recipe
- Lime juice to taste
To make curry powder place all ingredients except salt into a hot fry pan and dry roast for a few minutes on Induction 6 until fragrant. Cool slightly before placing into Thermomix bowl with salt and milling 20 sec/speed 10.
Add all curry paste ingredients to the Thermomix bowl and chop 6 sec/speed 6. Saute 10 min/Varoma(120ºC)/speed 2. Blend 30 sec/speed 6, stopping to scrape down sides of bowl as necessary.
To make curry, place all ingredients except garnishes into Thermomix bowl and cook 45 min/100ºC/Reverse/speed 1.
Serve over rice with lime wedges, coriander leaves and remaining crushed peanuts.
I mean, it’s really that simple…isn’t it?