serves 4

Recipe by David Thompson

Green curry paste

Braised beef or pretty much any meat or fish with hard flesh

1 cup coconut cream
good pinch of salt
250g beef – flank, brisket or rump – cut into 5 mm thick slices about 2 cm x 1 cm
1 stalk lemongrass, bruised
2 red shallots, bruised – optional
2 Thai cardamom pods, roasted – optional
1 Thai cardamom leaf or dried bay leaf, roasted – optional
about 3 cups coconut milk or water

Curry

Green curry paste

First make the paste. In a dry, heavy-based frying pan, separately roast the coriander, cumin and cardamom, shaking the pan to prevent the spices from scorching, until aromatic. Husk the cardamom, then grind to a powder with the coriander, cumin, peppercorns and nutmeg, using an electric grinder or a pestle and mortar.
Using a pestle and mortar, pound the chillies with the salt, then add the remaining ingredients in the order they are listed, reducing each one to a fine paste before adding the next. Alternatively, puree the ingredients in an electric blender. It will probably be necessary to add a little water to aid the blending, but try not to add more than necessary, as this will dilute the paste and alter the taste of the curry. Half-way through, turn the machine off and scrape down the sides of the bowl with a spatula then turn it back on and whiz the paste until it is completely pureed. Finally, stir in the ground spices.

Braised beef

To braise the beef, simmer 1 cup of the coconut cream with the salt and, when it has thickened slightly and is beginning to separate, add the beef and lemongrass, along with the shallots and spices, if using. Moisten with some of the coconut milk or water and add a tablespoon of the fish sauce. Continue to simmer gently, stirring regularly, until the coconut is absorbed and the beef is tender yet still a little resilient: this should take about 20 minutes or so, but it will be necessary to moisten with some more coconut milk or water during this time to prevent the meat becoming too dry. Be careful not to braise the beef until it is falling apart, or it will have a stringy texture. Once the beef is cooked, drain off the excess oil, keeping it for the next stage, and pick out the lemongrass and spices. Cover and set aside. Try to resist eating more than a few delectable slices of the beef – in fact, put it out of reach!

Curry

Next make the curry. Heat a few tablespoons of the reserved oil with 1 cup of coconut cream and fry the green curry paste over a medium heat for 5 minutes, stirring often to prevent it from catching. When it is rich and aromatic and quite oily, add 1 1/2 tablespoons of fish sauce and simmer for a minute before adding 1 cup of coconut milk or water. Simmer for 2–3 minutes before adding the braised beef and the kaffir lime leaves, then continue to simmer for another 10 minutes or longer – until the curry is quite thick, rich and creamy. It may be necessary to add some more coconut milk, stock or water. Check the seasoning – the curry should taste rich, hot, spicy and salty. Allow it to sit for 20 minutes or so.
On the streets this curry would be eaten at room temperature – and it does taste better this way. If you prefer to reheat it, do so gently, adding the extra coconut cream, along with roasted chilli powder and scuds to taste. Serve with steamed jasmine rice, kanom jin noodles or roti.

you can watch the recipe here
http://www.abc.net.au/tv/pohskitchen/stories/s2790332.htm

Green Curry