Ingredients
Curry paste
- 6 dried puya or 3 dried guajillo chiles, stemmed, seeded
- 1/2 teaspoon kosher salt
- 1 lemongrass stalk, bottom 4" only, tough outer layer removed, cut into 1" pieces
- 2 tablespoons sliced peeled fresh galangal
- 2 tablespoons sliced peeled fresh turmeric
- 1/2 cup chopped shallots
- 1/4 cup halved garlic cloves
- 1 tablespoon Thai shrimp paste
Stew
- 2 pounds trimmed beef chuck, cut into 1 1/2"–2" cubes
- 3 tablespoons soy sauce, preferably Thai thin soy sauce (such as Healthy Boy)
- 2 tablespoons ground dried Thai chiles
- 9 cups beef broth, preferably low-salt
- 1 cup halved shallots
- 3 medium carrots, peeled, halved lengthwise, cut crosswise into 1/4"-thick half-moons (about 1 cup)
- 6 fresh or frozen kaffir lime leaves
- Chopped fresh cilantro
- Thinly sliced Thai basil
Description
This Incendiary Stew Takes On A Deep Flavor From The Combination Of Aromatic Ingredients Pounded Into A Paste And Then Cooked Into The Broth.
Bon Appetit Magazine
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