Kaeng Hanglay - Northern style beef curry

This is a curry in the northern style. It could also be made with pork 
or chicken, in which case the cooking time must be shortened. 

Note that traditional (Lea & Perrins) Worcestershire sauce is a matured 
mixture of fish sauce and tamarind juice, and as such is a very good 
substitute for the fish sauce and tamarind juice in this recipe.ingredients

1 pound of beef, cut into bite sized pieces 
2 cups of coconut milk 

for the curry paste 

3 tablespoons of very thinly sliced lemon grass 
3 tablespoons of palm sugar 
2 tablespoons of yellow bean sauce (tao jiao) 
2 tablespoons of garlic, minced 
2 tablespoons prik ki nu haeng (dried red birdseye chilis), crumbled 
2 tablespoons of challots, thinly sliced 
1 tablespoon ginger, grated 
1 tablespoon shrimp paste 
1 tablespoon coriander seed 
1 tablespoon cumin seed 
pinch turneric 

quarter cup fish sauce 
quarter cup tamarind juice

method

simmer the beef in the coconut milk for 30 minutes in a covered 
saucepan. 

toast the coriander and cumin seeds until fragrant, and grate. Combine 
all the curry paste ingredients and process to a fine paste. 

After the beef is cooked until tender, add the curry paste, stir to 
combine, and continue to simmer, covered for 10 minutes. 

== 

Since the beef is simmered it is possible to use cheaper (tougher) cuts 
of meat. If necesary extend the cooking process until the meat is 
tender. 

Serve with white (Jasmine) rice, and the usual table condiments.