Kitchen Knife - Essential for cutting and preparing beef efficiently
Cutting Board - Provides a stable surface for chopping vegetables and handling meat
Slow Cooker - Ideal for simmering curry to develop flavors over time
Non-Stick Saucepan - Useful for cooking the beef without sticking or burning
Wooden Spoon - A versatile tool used for stirring ingredients and ensuring even cooking
Measuring Cups - Ensures accurate quantities of spices, liquids, and other ingredients
Spice Grinder - To freshly grind desired curry powders or whole spices for enhanced flavor
Colander - For rinsing vegetables or draining cooked beef without losing valuable juices
Meat Thermometer - Ensures the beef is cooked to a safe and desirable doneness
Serving Dish - The final presentation of your spicy beef curry dish
3 whole cloves
1 1/2 teaspoons coriander seeds
1 1 1/2-inch piece cinnamon stick
1 whole star anise
1 teaspoon cumin seeds
1/8 teaspoon cardamom seeds (from 2 whole green cardamom pods)
1 teaspoon fleur de sel or coarse kosher salt
1/2 teaspoon ground mace
10 small dried red chiles (such as chiles de árbol), stemmed
25 long fresh cilantro stems
1 medium red onion, chopped
6 garlic cloves, peeled
1 1 1/2-inch piece fresh galangal or peeled fresh ginger, thinly sliced
1 1/2 tablespoons chopped or grated lemongrass
3/4 cup water
1 long mild yellow chile (such as banana chile)
4 tablespoons vegetable oil, divided
2 1-pound pieces beef shank (each about 2 inches thick)
6 cups unsweetened coconut milk
25 long fresh cilantro stems
1 1/2 cup fish sauce (such as nam pla or nuoc nam)
1/3 cup palm sugar
2 4-inch-long bottoms of lemongrass stalks
1/4 cup fresh tangerine or tangelo juice
1/3 cup salted roasted peanuts, crushed, plus
1/3 cup whole salted roasted peanuts for garnish
3/4 cup fresh cilantro leaves
3 tablespoons coconut cream
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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