Ingredients

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. Chef Boetz Says This Delicious Main Course Is A...

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