Ingredients
Spice Mix
- 3 whole cloves
- 1 1/2 teaspoons coriander seeds
- 1 1 1/2-inch piece cinnamon stick
- 1 whole star anise
- 1 teaspoon cumin seeds
- 1/8 teaspoon cardamom seeds (from 2 whole green cardamom pods)
- 1 teaspoon fleur de sel or coarse kosher salt
- 1/2 teaspoon ground mace
Curry Paste
- 10 small dried red chiles (such as chiles de árbol), stemmed
- 25 long fresh cilantro stems
- 1 medium red onion, chopped
- 6 garlic cloves, peeled
- 1 1 1/2-inch piece fresh galangal or peeled fresh ginger, thinly sliced
- 1 1/2 tablespoons chopped or grated lemongrass
- 3/4 cup water
Beef
- 1 long mild yellow chile (such as banana chile)
- 4 tablespoons vegetable oil, divided
- 2 1-pound pieces beef shank (each about 2 inches thick)
- 6 cups unsweetened coconut milk
- 25 long fresh cilantro stems
- 1 1/2 cup fish sauce (such as nam pla or nuoc nam)
- 1/3 cup palm sugar
- 2 4-inch-long bottoms of lemongrass stalks
- 1/4 cup fresh tangerine or tangelo juice
- 1/3 cup salted roasted peanuts, crushed, plus
- 1/3 cup whole salted roasted peanuts for garnish
- 3/4 cup fresh cilantro leaves
- 3 tablespoons coconut cream
Description
The Curries That Are Sold In The Markets Of Southern Thailand Inspired This Heavily Spiced Dish, Which Is A Hybrid Of An Indian And A Thai Curry.
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