Red Curry Beef with Tamarind
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
2 lb stewing (braising) chuck, shin, or blade steak
14 oz canned coconut milk
1 1/4 cups beef stock
Red Curry Paste:
2 Tbsp coriander seeds
1 tsp cumin seeds
6 green cardamon pods, seeds only
1/2 tsp nutmeg powder
1/4 tsp clove powder
1/2 tsp cinnamon powder
4 tsp paprika
zest of 1 mandarin orange, finely chopped
4-5 small red chiles, seeded and finely chopped
5 tsp sugar
1/2 tsp salt
1 piece lemon grass, 4 inch shredded
3 cloves garlic, crushed
1 piece galingal or fresh ginger, 3/4 inch long, peeled and finely chopped
4 red shallots or 1 medium red onion, finely chopped
1 piece shrimp paste, 3/4 inch square
2 oz coriander, white root or stem, chopped
2 Tbsp vegetable oil
12 oz new potatoes, peeled and roughly chopped
12 oz pumpkin or winter squash
7 oz bamboo shoots, sliced
2 Tbsp smooth peanut butter
2 Tbsp tamarind sauce
juice of 2 limes
1 small bunch coriander, for garnish
Instructions:
Cut the beef into 1 inch dice and place in a stainless steel saucepan.
Place the coconut milk in fine sieve and allow the thin part of the milk to drain into a bowl. Add all the thin and half of the thick part of the coconut milk to the saucepan. Add the stock, bring to the boil, and simmer uncovered for 1 hour. Strain and set aside.
Dry-fry the coriander, cumin seeds, and cardamon in a wok for 1-2 minutes. Combine with the nutmeg, clove, cinnamon, paprika, and mandarin zest, and grind. Pound the chiles with the sugar and salt. Add the chile paste, lemon grass, garlic, galingal, shallots, and shrimp paste. Add the coriander and oil and reduce.
Place a cupful of the cooking liquid in a large wok. Add 2-3 Tbsp of the paste. Boil rapidly to reduce the liquid. Add the peanut butter and tamarind sauce. Add the beef, potatoes, pumpkin, and bamboo shoots and simmer for 20-25 minutes until the potatoes are cooked. Stir in the thick part of the coconut milk and the lime juice. Return to a gentle simmer. Garnish and serve with Thai rice.
Serves 4-6.
From “Fire and Spice” by Hsiung, Fernandez, and Wheeler.