Ø 3 tsp. very thinly sliced lemon grass
Ø 3 tsp. palm sugar
Ø 2 tsp. yellow bean sauce (tao jiao)
Ø 2 tsp. garlic, minced
Ø 2 tsp. prik ki nu haeng (dried red birdseye chilis), crumbled
Ø 2 tsp. shallots, thinly sliced
Ø 1 tsp. ginger, grated
Ø 1 tsp. shrimp paste
Ø 1 tsp. coriander seed
Ø 1 tsp. cumin seed
Ø pinch turmeric
Ø quarter cup fish sauce
Ø 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 rice, and the usual table condiments.
