2 shallots, 1 head garlic, 1 3-inch piece galangal, peeled and thinly sliced*, 1 3-inch piece ginger, peeled and thinly sliced, 1 teaspoon roasted ground coriander, 20 dried red Thai chiles softened in hot water, 2 tablespoons turmeric, 2 tablespoons curry powder, 2 tablespoons fresh cilantro, 1 tablespoon shrimp paste*, 1½ tablespoons salt, 1 tablespoon lemongrass paste, 2 lbs. beef chuck, trimmed and cut into cubes, 3-4 cups light coconut milk, 4 cups water, divided, 2 cups coconut cream (canned)*, 24 ounces Yukon gold potatoes, cut into bite-sized pieces, 1 shallot, thinly sliced, 2 tablespoons brown sugar, 1 tablespoon fish sauce, ½ cup minced cilantro
- CURRY PASTE (one hour): Heat a cast-iron pan over medium high heat. Wrap the garlic and shallots in foil (with their paper on) and place on the skillet for 25 minutes, flipping once half way through. Remove from heat and cool, and roughly chop. Set aside. Layer the ginger and galangal in a single layer and wrap with foil. Place in the skillet and heat for about 10 minutes flipping once halfway through. Place garlic, shallots, ginger, galangal, and all other ingredients for the curry paste in a blender or food processor. Pulse until mostly smooth. Use water from the chiles to help the mixture run through the blender as needed. This will make a little more than 2 cups – set ¾ cup aside for this recipe and freeze or refrigerate the rest for later.
- BEEF (one hour): Heat the light coconut milk in a deep pot. Add the beef and simmer for 45 minutes. Add 1 cup water and simmer another 15-20 minutes. Set aside; do not drain.
- CURRY (one hour): Heat the coconut cream in a deep pot until bubbling and starting to thicken a bit. Add about ¾ cup curry paste and simmer for 5 minutes. Add the potatoes, shallots, beef, and ½ cup of the reserved coconut milk from step two. Stir in 3 cups water. Simmer for 30-45 minutes until potatoes are tender. Add the sugar, fish sauce, cilantro. Serve over jasmine rice.
As written, I would rate this as mild++.
As written, the recipe is exactly how I made it for my friends. But it felt a little greasy, so when I made it the second time I opted for coconut milk instead of coconut cream. The results were really good other than that it was very very very spicy. I would consider it medium+ if not straight up hot. So if you’re going to sub coconut milk for coconut cream, reduce the amount of curry paste to ½ cup or less (you can always add more later if you want).
Regarding the sugar in the nutrition facts, I think that the nutrition label generator is misreading the coconut cream for cream of coconut, which has quite a bit of added sugar. As written, I don’t think the recipe actually has that much sugar.