Serves 4-6
INGREDIENTS
900g/2lb stewing (braising), chuck, shin or blade steak
400g/14oz canned coconut milk
300ml/1/2 pint/1/1/4 cups beef stock

Red curry paste
2 tbsp coriander seeds
1 tsp cumin seeds
6 green cardamom pods, seeds only
1/2 tsp nutmeg powder
1/4 tsp clove powder
tsp cinnamon powder
4 tsp paprika
zest of 1 mandarin orange, finely chopped
4-5 small Fed chillies, seeded and finely chopped
5 tsp sugar
1/2 tsp salt
1 piece lemon grass, 10cm/4in long, shredded
3 cloves garlic, crushed
1 piece galingal or fresh ginger, 2cm/3Ain long, peeled and finely chopped
4 red shallots or 1 medium red onion, finely chopped
1 piece shrimp paste, 2cm/3/4in square
50g/2oz coriander, white root or stem, chopped
2 tbsp vegetable oil
350g/12oz new potatoes, peeled and roughly chopped
350g/12oz pumpkin or winter squash
200g/7oz canned bamboo shoots, sliced
2 tbsp smooth peanut butter
2 tbsp tamarind sauce
juice of 2 limes
1 small bunch coriander, to garnish

Red Curry Beef with Tamarind

Cut the beef into 2.5cm/1 in dice and place in a stainless steel saucepan.

Place the coconut milk in a 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 cardamom in a wok for 1-2 min Combine with the nutmeg, clove, cinnai paprika and mandarin zest,

and grind. P the chillies with the sugar and salt. Adc chilli paste, lemon grass, garlic, galii shallots and shrimp paste. Add the cork 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 peanut butter and

tamarind sauce. Add beef, potatoes, pumpkin and bamboo shoots and simmer for 20-25 minutes until potatoes the are cooked. Stir in the thick

part of the coconut milk and the lime juice. Return to a gentle simmer. Decorate, and serve with Thai rice.

Makes 12 skewers
INGREDIENTS
450g/1 lb sirloin steak, 2cm/3/4 in thick, trimmed
1 tbsp coriander seeds
1 tsp cumin seeds
50g/2oz raw cashew nuts
1 tbsp vegetable oil
2 shallots, or 1 small onion, finely chopped
1 piece fresh ginger, 12mm/1/2in long, finely chopped
1 clove garlic, crushed
2 tbsp tamarind sauce
2 tbsp dark soy sauce
2 tsp sugar
1 tsp rice or white wine vinegar

Hot mango dip
1 ripe mango
1-2 small red chillies, seeded and finely
1 tbsp fish sauce
juice of 1 lime
2 tsp sugar
1/4 tsp salt
2 tbsp freshly-chopped coriander leaves

Beef Sate with a Hot Mango Dip

Slice the beef into long narrow strips and thread, zig-zag, onto 12 bamboo skewers. Lay on a flat plate and set aside.

For the marinade, dry-fry the seeds and nuts in a large wok until evenly brown.
Place in a pestle and mortar with a rough surface and crush finely. Alternatively, blend the spices and nuts in a food processor. Add the

vegetable oil, shallots or onion, ginger, garlic, tamarind and soy sauces, sugar and vinegar. Spread this mixture over the beef and leave to

marinate for up to 8 hours. Cook the beef under a moderate grill (broiler) or over a barbecue for 6—8 minutes, turning to ensure an even colour. Meanwhile, make the mango dip.

Process the mango flesh with the ch fish sauce, lime juice, sugar and salt smooth, then add the coriander.