Chopstick Cinema

Celeste Heiter's Daily Adventures in Asian Food & Film

Curry Paste:
1 shallot, peeled and coarsely chopped
1 knob gingerroot, peeled and coarsely chopped (about 1 tablespoon)
4 cloves garlic, peeled and coarsely chopped
1 jalapeno pepper, deseeded and coarsely chopped
1 tablespoon nam pla (Asian fish sauce)
1 lime, juice only
1 tablespoon curry powder
1 teaspoon dried red chili flakes (more or less to taste)
ΒΌ cup water (more or less as needed for consistency)

Combine all ingredients in a blender or food processor and pulse to a fine paste, adding water a little at a time as needed. Set aside until needed.

Lao Beef Curry

1 tablespoon peanut oil
2 pounds boneless beef, cut into bite-sized pieces
Curry paste (see recipe)
2 cups beef broth
1 tablespoon nam pla (Asian fish sauce)
1 cup green beans, cut into 1″ lengths
2 scallions, trimmed and thinly sliced
1 cup coconut milk
1 lime, juice only
1 bunch fresh herbs (mint, cilantro, watercress etc., trimmed and coarsely chopped)

Heat oil in a large wok, skillet, or soup kettle. Add beef and stir-fry until lightly browned. Add curry paste and continue stir-frying until curry paste is dry and fragrant. Add beef stock and bring to a simmer. Reduce heat, cover and simmer for about 40 minutes, until beef is tender. Add green beans, and scallions, coconut milk and continue simmering uncovered for about 10 minutes, until beans are tender. Stir in lime juice and serve with sticky rice and fresh herbs. Serves 4.

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