Beef Curry with Red and Green Chiles, Thai Style

From the kitchen of Martin James – Copenhagen, Denmark

1kg (2 pound) rump steak
1 small fresh red chile
1 small fresh green chile
2 cups coconut milk
1/4 cup coconut cream
2 teaspoons fish sauce
2 tablespoons raw sugar
4 green shallots, chopped
2 tablespoons oil

Curry Paste:
2 small fresh red chiles, chopped
3 cloves garlic, crushed
1 teaspoon chopped fresh lemon grass
1 teaspoon grated lime rind
1 teaspoon dried galagal
1/4 teaspoon ground cardamom
2 green shallots, chopped
1/2 teaspoon cracked black peppercorns
2 teaspoons chopped fresh coriander root
1/2 teaspoon shrimp paste
2 teaspoons lime juice

Cut steak into 5cm (2-inch) slices. Cut chiles into thin strips. Heat coconut milk in pan, add steak, bring to boil, simmer, uncovered, for about 15 minutes or until steak is tender. Heat coconut cream in pan, add curry paste, simmer, uncovered, for about 1 minute or until fragrant.

Stir paste mixture into steak mixture, bring to boil, simmer, uncovered, until liquid is almost evaporated. Stir in sauce, sugar and shallots.

Heat oil in pan. Add chiles; cook, stirring, for about 2 minutes or until chiles are crisp. Sprinkle cooked chiles over curry just before serving.

Curry Paste: Grind all ingredients to a paste using mortar and pestle.

This recipe is best made just before serving and is unsuitable to freeze. Store, covered in refrigerator.