Homemade Thai Beef Curry

Serves 4

Time 1 hour 45 minutes

Ingredients

200g beef brisket, sinew removed 

400ml coconut milk

400ml coconut cream

100ml stock 

1½ tbsp palm sugar

2 tsp fish sauce

Handful of coriander, finely chopped

Handful of Thai basil leaves, finely chopped

Paste

4 tbsp peanuts, soaked in hot water for 1 hour, drained

3 fresh long red chilli, chopped

7 dried long red chillies, deseeded, soaked and drained

3 red shallots, chopped 

1½ tbsp galangal, chopped

1 knob of ginger

3 lime leaves, finely sliced

1 tbsp lemongrass, chopped

14 garlic cloves

A handful of coriander roots, scraped and chopped

Extra virgin olive oil

Salt

Method

To bring the paste together, place all paste ingredients in the Magimix bowl. 

Select EXPERT mode, set the speed at level 18 and the time will set for 3 minutes. 

Once it turns into a purée, cook the paste. 

In the same EXPERT mode, set for 5 minutes, stir on level 3 and cook at 120°C. Add the fish sauce, coconut milk, coconut cream, sugar, stock and beef. 

Set the stir speed at 1A and cook at 110°C for 1 hour 20 minutes.

Stir in the fresh herbs and serve.