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.

Serves 4-6
INGREDIENTS
700g/1/1/2 monkfish, hokey or red snapper fillet
salt, to season
3 tbsp freshly-grated or desiccated (shredded) coconut
2 tbsp vegetable oil
1piece galingal or fresh ginger, 2.5cm/1 in long, peeled and thinly sliced
2 small red chillies, seeded and finely chopped
2 cloves garlic, crushed
1 piece lemon grass, 5cm/2in long, shredded
1 piece shrimp paste, 12mm/1/2in square, or 1 tbsp fish sauce
400g/14oz canned coconut milk
575ml/1 pint/2/1/2 cups chicken stock
1/2 tsp turmeric
3 tsp sugar
juice of 1 lime, or 1/2 lemon

Malaysian Fish Curry

Cut the fish into large chunks, season with salt and set aside.

Dry-fry the coconut in a large wok until evenly brown. Add the vegetable oil, galingal or ginger, chillies, garlic and lemon grass and fry

briefly. Stir in the shrimp paste or fish sauce. Strain the coconut milk in a sieve, then add the thin coconut milk.

Add the chicken stock, turmeric, sugar, a little salt and the lime or lemon juice. Simmer for 10 minutes. Add the fish and simmer for 6-8

minutes. Stir in the thick part of the coconut milk, simmer to thicken, and serve with rice.