Kaeng Hanglay (Northern Style Beef Curry
| Yield: | 4 Servings |
| Categories: | Meat |
| 1 | lb | Beef; cut into bite sized pieces |
| 2 | c | Coconut milk |
| CURRY PASTE | ||
| 3 | tb | Very thinly sliced lemon grass |
| 3 | tb | Palm sugar |
| 2 | tb | Yellow bean sauce (tao jiao) |
| 2 | tb | Garlic; minced |
| 2 | tb | Prik ki nu haeng (dried red Birdseye chilis); crumbled |
| 2 | tb | Challots; thinly sliced |
| 1 | tb | Ginger; grated |
| 1 | tb | Shrimp paste |
| 1 | tb | Coriander seed |
| 1 | tb | Cumin seed |
| 1 | pn | Turmeric |
| 1/4 | c | Fish sauce |
| 1/4 | c | Tamarind juice |
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