Cashew and Chili Beef Curry
|Galangal/Ginger / 5 slices bottled galangal||1 1⁄4 Inch, chopped (1 Piece)|
|Lemon grass stalk/1/2 teaspoon dried lemon grass, soaked in hot water until soft||1 , finely sliced (Fresh)|
|Kaffir lime leaves||3 , finely shredded|
|Fresh red chilies||2 Small, seeded and chopped|
|Shrimp paste||2 Teaspoon|
|Thai fish sauce||2 Tablespoon|
|Lime juice||1 Tablespoon|
|Peanut oil||2 Tablespoon|
|Shallots||4 , sliced (Red / Golden Colored)|
|Garlic||2 Clove (10 gm), chopped|
|Fresh red chilies||3 Small, sliced|
|Round steak/Blade steak||1 Pound, cut into 3/4 inch cubes (500 Gram)|
|Beef stock||16 Fluid Ounce (2 Cups / 500 Milliliter)|
|Okra||8 Ounce, trimmed (250 Gram)|
|Cashews||2 Ounce, roughly chopped (60 Gram)|
|Palm sugar/Brown sugar||1 Tablespoon|
|Light soy sauce||2 Tablespoon|
1. Place galanga or ginger, lemon grass, lime leaves, chopped chilies, shrimp paste, fish sauce and lime juice in a food processor and process to make a thick paste, adding a little water if necessary.
2. Heat 1 tablespoon oil in a wok or large saucepan over a medium heat, add shallots, garlic, sliced red chilies and spice paste and cook, stirring, for 2-3 minutes or until fragrant. Remove and set aside.
3. Heat remaining oil in wok over a high heat and stir-fry beef, in batches, until brown. Return spice paste to pan, stir in stock and okra and bring to the boil. Reduce heat and simmer, stirring occasionally, for ,15 minutes,
4. Stir in cashews, sugar and soy sauce and simmer for 10 minutes longer or until beef is tender.