1 pound of beef, cut into bite sized pieces
2 cups of coconut milk

The curry paste
3 T. very thinly sliced lemon grass
3 T. palm sugar
2 T. yellow bean sauce (tao jiao)
2 T. garlic, minced
2 T. prik ki nu haeng (dried red birdseye chilis), crumbled
2 T. shallots, thinly sliced
1 T. ginger, grated
1 T. shrimp paste
1 T. coriander seed
1 T. cumin seed
Pinch of turmeric
Quarter cup fish sauce
Quarter cup tamarind juice

Simmer the beef in the coconut milk for 30 minutes in a covered saucepan. Toast the coriander and cumin seeds until fragrant, and grate. Combine all the curry paste ingredients and process to a fine paste. After the beef is cooked until tender, add the curry paste, stir to combine, and continue to simmer, covered for 10 minutes. Serve with white (Jasmine) rice, and the usual table condiments.

This is a curry in the northern style. It could also be made with pork or chicken, in which case the cooking time must be shortened .Since the beef is simmered it is possible to use cheaper (tougher) cuts of meat. If necessary extend the cooking process until the meat is tender

» Slow Cooker Yellow Thai Curry Chicken
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» Mangoes with Sticky Rice
» Thai BBQ Chicken Appertisers
» Kaeng Phet Daeng Kai (Red Curry)
» Thai Chicken Salad
» Stir Fried Wide Rice Noodles(Pad Si-iew)
» Thai Hot and Sour Shrimp Soup
» Thai Spicy Tamarind Prawns
» Kaeng Hanglay (Northern Style Beef Curry)
» Kaeng Masaman Kai ("Muslim Style" Chicken Curry)
» Supatra Thai Chicken