Either make the curry paste yourself, or buy a ready-made pack from a local Southeast Asian market — there’s no shame in that! The paste itself typically already includes lemongrass, galangal, and kaffir lime leaves so there’s no need to add any more, but this recipe includes it just because they’re such fun ingredients to work with! Each curry pack is different in saltiness and heat, so it’s a good idea to add seasoning and additional chilis only towards the end. Coconut milk helps balance the heat and bring the edge off what is otherwise a very heady dish.
Serves 4
Time: 🕰🕰🕰
Effort: 💪💪
Ingredients:
1 catty beef brisket, around 600g
1 pack red curry paste from any Southeast Asian market
2 tablespoon vegetable oil
1 stalk lemongrass (optional)
3 slices galangal (optional)
6 kaffir lime leaves (optional)
4 tablespoons of coconut milk or cream
Water
Vegetables of choice, such as okra, tofu, Thai eggplant
Method:
1. Cut beef brisket into large chunks
2. Heat oil in a large, heavy-base pan
3. Brown brisket on all sides
4. Very lightly season to give the meat a base flavou
5. Set aside the meat
6. Add curry paste to the oil and stir-fry until fragrant
7. Return beef to the pan and cover with water
8. Add lemongrass (bruised with back of knife), kaffir lime leaves, and galangal slices, if using
9. Bring water to the boil
10. Lower flame and simmer for 2 hours, or until brisket is tender
11. 15 minutes before serving, check seasoning and heat
12. Add vegetables of choice and additional salt and chilis if needed
13. Stir in coconut milk or milk and simmer for a few more minutes
14. Serve with warm rice
Nat & E Homecooking 