Go Back
Print
Recipe Image
Instruction Images
–
+
servings
Smaller
Normal
Larger
Beef Curry Seasoned with Fermented Shrimp Paste Chili Sauce สูตรทำแกงรัญจวน
By Hanuman © Thaifoodmaster.com
Servings:
5
Private Notes:
You must be a member to use this feature
Ingredients
1x
2x
3x
To prepare basic beef stew
800
g
beef shank (เนื้อน่องลาย)
4
lemongrass (ตะไคร้)
1
teaspoon
sea salt (เกลือทะเล)
water (น้ำเปล่า)
approximately 4-6 cups
To prepare
Fermented Shrimp Paste Chili Relish
.
5
tablespoons
fermented shrimp paste (kapi)(กะปิย่างไฟ)
Kapi
5
tablespoons
Thai garlic (กระเทียมไทย)
1
tablespoon
fresh bird’s eye chili (kee noo suan) (พริกขี้หนูสวนสด)
1 1/2
tablespoons
dried shrimp pounded to powder (กุ้งแห้งป่น)
3
tablespoons
palm sugar (น้ำตาลมะพร้าว)
2
tablespoons
fish sauce (น้ำปลา)
4
tablespoons
lime juice (น้ำมะนาว)
To prepare the Curry.
1
cup
shallots (หอมแดง)
peeled unsliced.
2
tablespoons
Thai garlic (กระเทียมไทย)
1/2
cup
Lemongrass, thinly sliced
3/4
cup
fermented shrimp paste chili relish (naam phrik kapi)(น้ำพริกกะปิ)
2
tablespoons
fresh bird’s eye chili (kee noo suan) (พริกขี้หนูสวนสด)
bruised
3/4
tablespoon
lime juice (น้ำมะนาว)
1
cup
Thai basil (ใบโหระพา)
Horapa
Instructions
Making beef stew
Cut the beef into large pieces.
Stew the beef in water to together with a pinch of salt and bruised lemon grass stalks.
Stew for about two hours, or until the beef is tender.
Peel garlic and shallots, and set aside.
Making Fermented Shrimp Paste Chili Sauce
Wrap kapi in banana leaves and grill over charcoal until fragrant.
Remove the kapi from the banana leaves and set aside.
In a pestle and mortar, crush the garlic.
Add kapi.
Pound the garlic and the kapi together, this stage is called in Thai “killing the Kapi” and helps to mellow down the kapi smell.
Add bird’s eye chillies.
Add pounded dry shrimp powder.
Add Plam Sugar.
Mix everything together.
Add lime juice.
Set the fermented shrimp paste chili sauce aside.
Assembling the dish
Add whole shallots and garlic to the beef stew.
Add finely sliced lemon grass.
Add as much as you like from the fermented shrimp paste.
Add bruised bird’s eye chili peppers.
Add sweet basil leaves.
Serve hot.