Ingredients
- 2 tablespoons grated ginger
- 2 cloves, crushed garlic
- 500g rump or round steak
- 250ml (1 cup) coconut cream
- 1 tablespoon ready-made yellow curry paste
- 80ml (⅓ cup) fish sauce
- 60g (⅓ cup) shaved palm sugar (jaggery)
- 2 stems, white part only, lemon grass finely chopped
- 1 thick slice galangal
- 4 kaffir lime leaves
- 2 tomatoes, cut into 2cm dice
- 400g tin of large, bamboo pieces, drained and cut into small chunks
- 25g Thai pickled green peppercorns on the stem
- 2 tablespoons tamarind puree
- 1 large handful Thai basil, chopped
Method
1. Crush the ginger and garlic to a rough pulp in a mortar with a pestle, or food processor. Cut the meat into strips 5cm x 2cm and 3mm thick. Toss the ginger and garlic paste together with the beef and marinate for 30 minutes.
2. Bring half the coconut cream to the boil in a heavy-based casserole dish over medium heat then reduce to a simmer. Stir in the yellow curry paste and cook for 3-5 minutes. Add the fish sauce and palm sugar and stir until sugar is dissolved.
3. Increase heat to high, add the remaining ingredients and 1½ cups water and bring the curry to the boil then reduce to a simmer and cook uncovered for 1-1¼ hours, or until the beef is tender.
4. Check seasoning and correct by adding extra fish sauce or palm sugar if necessary. Stir through the remaining coconut cream and serve immediately.
