This beef curry recipe is adapted from the recipe of M.L. Terb Choomsai. The curry is rich and thick, salty and sweet, with a nutty peanut flavor. It is also fragrant; making use of dry spices at different stages of the cooking process and gradually building layers of flavors and aromas as the meat is cooked. It is served with pickled shallots, fresh banana chilies and sweet basil, which aptly support the richness of the curry by cutting it through with tartness, piquant notes of freshness and hints of anise from the sweet basil.