Beef & Veggie Curry

Yield: 8 servings 

SPICE MIX: 

• 3 whole cloves
• 1  1/2 tsp. coriander seeds
• 1  1/2-inch piece cinnamon stick
• 1 whole star anise
• 1 tsp. cumin seeds 
• 1/8 tsp. cardamom seeds (from 2 whole green cardamom pods)
• 1 tsp. fleur de sel or coarse kosher salt
• 1/2 tsp. ground mace

CURRY PASTE: 

• 10 small dried árbol chiles
• 25 long fresh cilantro stems
• 1 medium red onion, chopped
• 6 garlic cloves, peeled
• 1  1/2-inch piece fresh ginger, thinly sliced
• 1  1/2 tbsp. chopped or grated lemongrass
• 3/4 cup water

BEEF:

• 1 long mild yellow chile (such as banana chile)
• 4 tbsp. vegetable oil, divided
• 2 lb 1x1 beef cut into strips
• 4 cups unsweetened coconut milk
• 2 stalks celery ¼” bias cut
• 1  1/2 cup fish sauce 
• 1/3 cup brown sugar
• 2  4-inch-long bottoms of lemongrass stalks
• 1/4 cup fresh orange juice
• 1/3 cup salted roasted peanuts, crushed, plus
• 3/4 cup fresh cilantro leaves
• 1 large green bell pepper
• 16 oz. red potatoes
• 12 oz. carrots diagonally sliced

PREPARATION:

For spice mix:

1. Combine cloves, coriander, cinnamon, anise, cumin, and cardamom in medium bowl
2. Add cold water to cover, then drain
3. Place spices in large wok or skillet
4. Dry-roast over medium-low heat until dry and fragrant, stirring constantly, about 10 minutes
5. Transfer mixture to spice grinder. Add salt and mace; grind to fine powder

**TIP: Spice mix can be made 1 week ahead of time. Store air-tight at room temperature.**

 

For curry paste:

1. Place chilies in small bowl; add cold water to cover, let soak 30 minutes
2. Drain, reserving soaking liquid
3. Combine cilantro stems, onion, garlic, galangal, and lemongrass in large wok or skillet
4. Dry-roast over medium heat until slightly charred and fragrant, stirring often, about 10 minutes
5. Add 3/4 cup water; cover wok and cook until galangal is tender, about 35 minutes; cool in wok
6. Scrape galangal mixture into processor; add drained red chilies
7. Blend, adding enough reserved chili soaking liquid by tablespoonful’s to form smooth paste. Stir in spice mix
8. Transfer to bowl, cover, and chill

**TIP: Can be made 1 week ahead. Transfer to bowl, cover, and chill.**

 

For beef:

1. Heat medium saucepan with oil; Add meat and sear, stirring occasionally
2. Add yellow chile, potatoes, carrots, and celery; cook for 2 minutes
3. Stir in orange juice, sugar, curry paste, and lemongrass to meat and vegetable mixture
4. Add vegetable stock and coconut milk; bring to simmer; cover and cook until meat is tender
5. Add fish sauce, green pepper and cilantro leaves; reduce liquid by ½ and thicken
6. Remove from heat and add peanuts and finish with sesame oil