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, 3.75 cups coconut cream, 125g roasted peanuts, 1 tbsp fish sauce, 1 tbsp tamarind, 1/2 cup boiling water, 2 tbsp lemon juice, 2 tbsp brown sugar, 2 tbsp chopped lemongrass/lemon rind, 3 tbsp oil, 4 cloves garlic, 2cm piece of ginger, 1 onion chopped, 1/2 tbsp blachan, 2-4 tbsp Thai Beef Curry Masala.
Pre-prep: Mix the fish sauce, boiling water and tamarind together, soaking until soft. Squeeze off the pulp and discard, leaving just juice.
Heat the oil in a pan and add the ginger, onion, garlic, lemongrass and blachan (all finely chopped), fry well, stirring occasionally until aromatic. Blend this mixture to a paste with the Thai Beef Curry Masala until mixture is smooth. Return the paste to the pan and fry well with a little more oil for a further 2 minutes. Add the meat and seal on high heat. Add the coconut cream and bring to the boil. Add peanuts and reduce heat to low. Simmer, covered, for 1 hour or until the meat is tender. Add the tamarind/fish sauce juice and sugar, bring to the boil. Remove the lid and reduce the gravy until the desired thickness is achieved.