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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This Muslim Indian-influenced Thai dish is a rich, slightly sweet curry with lots of aromatic flavor and a fair amount of heat. Tamarind paste-found in Indian, Middle Eastern, and Asian markets-has a sweet-sour taste that's key to many curries; substitute 1 1/2 teaspoons fresh lime juice plus 1/2 teaspoon molasses if you can't find it. Ingredients:
1 teaspoon cumin seeds |
1 teaspoon coriander seeds |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
3 large dried new mexico chiles, halved lengthwise, seeded, and torn into large pieces |
2 cardamom pods |
2 tablespoons chopped peeled fresh lemongrass |
1 tablespoon chopped peeled fresh ginger |
3 garlic cloves, halved |
1 (14-ounce) can less-sodium beef broth, divided |
2 teaspoons peanut oil |
3 cups thinly vertically sliced onion |
1 pound boneless sirloin steak, trimmed and cut into 1-inch cubes |
1 cup water |
1 tablespoon tamarind paste |
3/4 teaspoon salt |
1 pound small white potatoes, halved |
1/3 cup light coconut milk |
Directions:
1. Heat a large nonstick skillet over medium heat. Add first 6 ingredients; cook 2 minutes or until fragrant, stirring frequently. Remove from heat; cool 5 minutes. Place spice mixture in a food processor; add lemongrass, ginger, garlic, and 1/4 cup broth. Process 1 minute, scraping sides occasionally; set aside.
2. Heat oil in a Dutch oven over medium heat. Add onion; cook 3 minutes or until tender, stirring occasionally. Stir in spice mixture; cook 1 minute, stirring constantly. Add beef, and cook 3 minutes, stirring frequently. Stir in remaining broth and water, scraping pan to loosen browned bits. Stir in tamarind paste, salt, and potatoes; bring to a simmer. Cover, reduce heat, and simmer 1 hour or until beef is very tender. Remove from heat; stir in coconut milk.
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