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Recipe by Annette Fear of The Spirit House.
To braise beef: :
Grind white pepper in mortar, add coriander and garlic and pound to a paste.
Combine in heavy based saucepan the coconut cream, paste, fish sauce and palm sugar, bring to boil.
Add beef shin and braise for 2 hours or until meat is tender.
Let meat cool in coconut cream.
Remove and slice the meat.
Jungle Curry Paste: :
Combine all ingredients in a mortar and pestle and pound to a paste.
Heat oil in wok, cook jungle curry paste until fragrant.
Add stock, sliced beef, krachai, baby corn, snake beans, stir fry for one minute.
Stir in fish sauce, palm sugar, Thai Basil and kaffir lime leaves.
Simmer until meat has warmed through.
Transfer to serving bowl, spoon over coconut cream, finish with shallots, chilli strips and coriander sprigs.
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