Main Ingredients:

1 pound of beef, cut into bite sized pieces2 cups of coconut milkThe curry paste 3 T. very thinly sliced lemon grass3 T. palm sugar 2 T. yellow bean sauce (tao jiao)2 T. garlic, minced2 T. prik ki nu haeng (dried red birdseye chilis), crumbled 2 T. shallots, thinly sliced1 T. ginger, grated1 T. shrimp paste 1 T. coriander seed1 T. cumin seedPinch of turmericQuarter cup fish sauce Quarter cup tamarind juice

Cooking Preparation of the Recipe:

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

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