4
10 min
90 min
Slow Cook
Stove Top
WHAT YOU NEED
- 1/2 pkt (17 g) thai spice
- 500 g beef ( shin or casserole), cubed
- 200 g new potatoes cubed
- 1 onion, chopped
- 1/2 cup frozen peas
- 1 capsicum, cubed
- 1/2 tbsp fish sauce
- 1 tsp brown sugar
- 1 tsp tamarind paste or juice 1/2 lemon
- 400 ml coconut milk
HOW TO MAKE
Sauté onion and capsicum, 5 min. Add spice, sauté 1 min. Add beef, saute 5 min.
Add potatoes, fish sauce, sugar, tamarind and coconut milk and bring to a boil. Simmer 90 min.
Once the beef is cooked, remove any bones if present, Add peas, simmer 5 min. Add a squeeze of lemon to taste.
HOW TO SERVE
Serve with steamed rice, 2 tbsp crushed peanuts and fresh coriander leaves.
HINTS & TIPS
SIDES & CONDIMENTS
Fresh Thai salad:
1 cucumber sliced
1 carrot grated
100 g snow peas
1 tbsp each vinegar, fish sauce, lime juice
2 tbsp fresh coriander and mint leaves, chopped
Mix all ingredients together in a bowl.
SWAPS & ALTERNATIVES*
VEGGIE COMBO
Swap 1 capsicum, sliced for 1 cup cherry tomatoes
ALTERNATIVE
1 tsp tamarind paste = 2 tbsp lime/lemon juice
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ORIGINS
With many theories linked to the origins of this popular Thai dish, the most common one dates back to the 17th Century when ties between Southern Thailand and nearby Malaysia were strong, and many recipes and ingredients were exchanged. During this time, the Persian merchant Sheik Ahmad Qomi brought a similar recipe to the royal court of Ayutthaya. From here, both dishes were combined, and this delicious curry was created.
