A delicious Thai curry that's similar to the better-known red curry, but with a thicker, richer sauce
1 large shallot, roughly chopped
3cm/1.2 in piece galangal, peeled and roughly chopped
2 bird's-eye chillies, seeds removed, roughly chopped
3 garlic cloves
2 kaffir lime leaves, roughly chopped
1 tbsp soy sauce
2 tbsp fish sauce
1 tsp shrimp paste (blachan)
4 tbsp tomato purée
1 tbsp paprika
1 tbsp ground cumin
1 tbsp ground coriander
½ tsp ground cinnamon
½ tsp turmeric
¼ tsp ground nutmeg
¼ tsp ground cloves
300g/11oz Thai jasmine rice, steamed
For the paste, place all the paste ingredients into a food processor or pestle and mortar and blend (or grind) to a smooth purée.
For the curry, heat a wok until hot, add the oil and beef and stir fry until just browned. Add the paste and cook for 1-2 minutes. Pour in the coconut milk, bring to the boil and then simmer for 2-3 minutes.
Add fish sauce and lime juice to the curry, to taste.
Ladle the stir fry into bowls and top with the Thai basil leaves. Serve with the Thai jasmine rice.
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