Ingredients
10 dried bird’s eye chilies, seeds removed
1/2 tsp. cumin seeds
1/2 tsp. coriander seeds
1/2 tsp. white peppercorns
1/2 tsp. kosher salt
1 stalk lemongrass, tough outer part removed, soft interior roughly chopped
1/2 inch piece galangal, roughly chopped
2 Makrut lime leaves, stems removed, roughly chopped
1/4 c. chopped cilantro stems
2 cloves garlic, crushed
1 Asian shallot, chopped
1/2 tsp. shrimp paste
1 tbsp. roasted unsalted peanuts
2 lb. boneless ribeye steak
1 tbsp. fish sauce, plus more to taste
1 13.5-oz can coconut milk, well shaken
1/2 tbsp. Palm sugar or brown sugar
4 Makrut lime leaves
Steamed jasmine rice, for serving
Preparation
Step 1In a small skillet, toast chilies, cumin, coriander, and white peppercorns, shaking skillet constantly, until fragrant, about 3 minutes. Transfer to a mortar and pestle and crush into a powder. Add the salt, lemongrass, galangal, lime leaves, cilantro stems, garlic, shallots, shrimp paste, and peanuts.
Step 1Thinly slice the steak against the grain. Toss with the fish sauce and set aside. Step 2 Heat a wok over high. Add 1/2 of the coconut milk and cook until syrupy, about 4 minutes. Whisk in the curry paste and cook for 1 minute. Add palm sugar and lime leaves and continue to cook, stirring, 1 minute. Add the beef and continue to cook, stirring, about 1 minute. Add remaining coconut milk, return to a simmer and cook, 2 minutes. Remove from heat. Step 3 Taste and adjust seasoning by adding up to 1/2 tbsp fish sauce. Serve over rice.
TIP: Don’t forget to dry sauté your spices to bring out the bright flavors. Made this? Let us know how it went in the comment section below!
