Name: Spicy Beef Curry
Yield: Makes 8 servings (as part of a multi-course meal)
Ingredients: 3 whole cloves; 1 1/2 teaspoons coriander seeds; 1 1 1/2-inch piece cinnamon stick; 1 whole star anise; 1 teaspoon cumin seeds; 1/8 teaspoon cardamom seeds (from 2 whole green cardamom pods); 1 teaspoon fleur de sel or coarse kosher salt; 1/2 teaspoon ground mace; 10 small dried red chiles (such as chiles de árbol), stemmed; 25 long fresh cilantro stems; 1 medium red onion, chopped; 6 garlic cloves, peeled; 1 1 1/2-inch piece fresh galangal or peeled fresh ginger, thinly sliced; 1 1/2 tablespoons chopped or grated lemongrass; 3/4 cup water; 1 long mild yellow chile (such as banana chile); 4 tablespoons vegetable oil, divided; 2 1-pound pieces beef shank (each about 2 inches thick); 6 cups unsweetened coconut milk; 25 long fresh cilantro stems; 1 1/2 cup fish sauce (such as nam pla or nuoc nam); 1/3 cup palm sugar; 2 4-inch-long bottoms of lemongrass stalks; 1/4 cup fresh tangerine or tangelo juice; 1/3 cup salted roasted peanuts, crushed, plus; 1/3 cup whole salted roasted peanuts for garnish; 3/4 cup fresh cilantro leaves; 3 tablespoons coconut cream

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Spicy Beef CurryKana Okada

The curries that are sold in the markets of southern Thailand inspired this heavily spiced dish. Chef Boetz says this delicious main course is a hybrid of an Indian and a Thai curry. The use of dried spices (coriander, cardamom, cumin) is common in Indian curries; coconut milk and fresh, aromatic ingredients (cilantro, lemongrass, galangal) are often used in Thai curries.

Recipe notes

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