World Cuisine - Meat and poultry

Recipe:

Kaeng Karii 

serves:

8

Ingredients:

For the Paste:


Asian shallots or 2 medium regular shallots, unpeeled 

Small heads garlic, unpeeled

Galangal, peeled and thinly sliced

Ginger, peeled and thinly sliced

Coriander seeds

Dried red Thai chiles or chiles de árbol, stemmed and roughly chopped

Ground turmeric

Mild curry powder

Roughly chopped cilantro root or stems

Shrimp paste, preferably Trachang brand

Salt

Stalks lemongrass, trimmed and thinly sliced


For the Curry:


Beef chuck, trimmed and cut into 2" strips about 1/2" thick

Coconut milk, preferably UHT from a carton

Small Asian shallots, halved, or 3 medium regular shallots, quartered

Large Yukon gold potatoes, peeled and cut into 1 1/2" pieces

Grated palm sugar

Fish sauce, preferably Tiparos brand Cooked jasmine rice, for serving




6 small


2 small

1 (3"-piece)

1 (2"-piece)

1 tsp.

20



2 tbsp.

2 tbsp.

2 tbsp.


2 tbsp.


1 ½

6





1 ½ lb.


3 cups


10


3


2 tbsp.

1 tbsp



Method:

1. Make the paste: Heat a 12" cast-iron skillet over medium-high heat. Place shallots and garlic on a piece of foil and fold into a tight package; add to pan. Cook, flipping once, until soft, about 25 minutes. Let cool, then peel and roughly chop; set aside. Place galangal and ginger in a single layer on a piece of foil and fold into a flat package; add to pan. Cook, flipping once, until soft, about 7 minutes; set aside. Heat coriander seeds in pan until seeds begin to pop, 1–2 minutes; let cool slightly. Place in a spice grinder and pulse until finely ground; set aside. 

2. Place chiles in a bowl and cover with 2 cups boiling water; let sit until soft, about 15 minutes. Drain, reserving 2 tbsp. liquid. Place chiles in a small food processor with shallots, garlic, galangal, ginger, coriander, turmeric, curry powder, cilantro root, shrimp paste, salt, and lemongrass; pulse until roughly chopped. Add reserved liquid; purée until smooth. Set 1 cup aside; refrigerate remaining paste for future use up to 2 weeks. 

3. Make the curry: Bring beef and coconut milk to a simmer in a 4-qt. saucepan over medium heat. Cook, stirring occasionally, until beef is very tender, about 1 hour. Using a slotted spoon, transfer beef to a bowl and reserve 1 1⁄2 cups coconut milk; set beef and coconut milk aside. 

4. Heat coconut cream in a 6-qt. saucepan or 13" wok over medium heat. Cook, stirring occasionally, until oil is separated, about 30 minutes. Add the 1 cup curry paste; cook, stirring, until slightly browned, about 7 minutes. Add reserved coconut milk to pan along with 3 cups water; bring to a boil. Add reserved beef, plus shallots and potatoes. Reduce heat to medium-low; cook, stirring occasionally, until potatoes are very tender, about 40 minutes. Stir in palm sugar and fish sauce. Serve with jasmine rice on the side.