Coriander Seed, Chilli Powder, Cumin Seed, Fennel Seed, Green Cardamom Seed, Cinnamon, Cloves.
This spicy Thai Red Curry is cooked by firstly using the curry blend to make a paste. This curry features coconut cream, peanuts, fish sauce and some brown sugar and is cooked traditionally with your choice of beef or lamb.
Thai Beef Curry
Ingredients - 1kg braising steak cut into pieces, 3 3/4 cups coconut milk, 125g roasted peanuts, 1 tbsp fish sauce and 1 tbsp rounded of tamarind soaked together,squeeze off the pulp and discard. 1/2 cup boiling water, 2 tbsp lemon juice, 2 tbsp brown sugar, 2 tbsp chopped lemon grass/lemon rind, 3 tbsp oil, 4 cloves garlic, 1 onion chopped, 1/2 tbsp blachan, 2-4 tbsp Thai Beef Curry Masala.
Heat the oil in a pan and add the ginger, onion, garlic, lemon grass and blachan, fry well stirring occasionally until ready. Blend this mixture to a paste with the Thai Beef Curry Blend until the mixture is smooth. Return the paste to the pan and fry well with a little more oil for a further 2 minutes. Add the steak and seal on high heat. Add the coconut milk and bring to the boil. Add the peanuts and fish sauce and reduce the heat to low. Simmer uncovered for 1 hour or until the meat is tender. Add the tamarind juice and sugar and bring to the boil. Remove the lid and reduce the gravy until the desired thickness is achieved.