Try this recipe for Massaman Nuea or Thai beef curry

1. To make the paste, preheat the oven to 175°C.

2. Soak the chillis in warm water for 10 minutes. Remove and dry on a cloth.

3. Spread the chillis, garlic, lemongrass, shallot and galangal on a baking tray and roast for 8-10 minutes.

4. In a wok, add the vegetable oil and fry the bay leaves, cinnamon, peppercorn, coriander seeds and cumin for 4-5 minutes.

5. In a mortar or blender, mash the roasted herbs and roots. Then add the fried spices and the turmeric and continue to pound into a fine paste, adding salt to taste. Add the shrimp paste at the end, if using, and mix well.

6. To make the massaman nuea, boil the beef cubes in the coconut milk for 15 to 20 minutes.

7. In a pan heat up 1 tbsp of corn oil and fry the massaman paste until fragrant. Add the coconut milk and beef cubes, peanuts, star anise, onion and potato and simmer for 15 minutes.

8. Check the seasoning and add the palm sugar, fish sauce and tamarind juice. Remove from the heat.

9. In a separate pan, fry the shallot until crispy.

10. Top curry with coconut cream and fried crispy shallot. Set aside for half an hour to improve the flavour, then reheat and serve with jasmine rice.

Recipe courtesy: Benjarong, Dusit Thani Dubai

Image courtesy: Shutterstock