Recipe: Curry With Grilled Beef (Gaeng Pa Nuea Yaang) (Thai)

CURRY WITH GRILLED BEEF (GAENG PA NUEA YAANG)

FOR THE CURRY PASTE:
9 hot read Asian pepper, cut in pieces, soaked until soft, drained
7 cloves garlic
5 shallots
1 tsp black peppercorns
1 tbsp chopped fresh coriander root
5 tbsp lemongrass, white part only, sliced
7 slices galangal
1 tsp -chopped kaffir lime peel
1 tsp shrimp paste
FOR THE MEAT AND VEGETABLES:
5 cups water, divided use
2 cups sliced grilled beef
5 tbsp nam pla
1 tsp palm sugar
2 cups eggplant, peeled and cubed
1 cup balsam leaves, or sweet basil leaves
1/2 cup fresh hot green peppers, seeds removed, chopped
1/2 cup kaffir lime leaves, shredded
FOR THE GARNISHES:
kaffir lime leaves, shredded
hot red peppers, thinly sliced
1 whole balsam or basil leaf

Combine all curry paste ingredients and process to fine paste in blender; set aside.

Put 4 cups water into stockpot over high heat.

Put remaining cup of water into large skillet, bring to boil, add curry paste and cook over high heat, stirring constantly until mixture becomes fragrant.

Add grilled beef slices to skillet; stir until mixed. Stir in fish sauce and palm sugar. Transfer contents of skillet to stockpot containing hot water. Reduce heat to medium, add eggplant, balsam or basil leaves, green peppers and kaffir lime leaves, Stir gently to combine, Cook stirring gently until eggplant is thoroughly cooked.

Serve hot, garnished.

Servings: 4
Source: Chile Pepper magazine - April 1998