• 2 tbspvegetable oil
• 20 clcoconut milk
• 400 gbeef shank or rump steak, cut into bite-sized pieces
• 1 tbspcaster sugar
• 1 tbspfish sauce
• 0,5 tsptoasted and ground cumin and coriander seeds
• 1 portionsteamed jasmine rice, to serve
• 5 piecesdried red cayenne chillies, deseeded, for the paste
• 0,5 tspsalt, for the paste
• 1 tbspsliced lemongrass stalk, for the paste
• 1 tspchopped galangal, for the paste
• 1,5 tspunwaxed makrut lime zest, for the paste
• 5 piecessmall shallots, for the paste
• 6 piecesgarlic cloves, for the paste
• 1 tspchopped cilantro root, for the paste
• 0,5 tspblack peppercorns, for the paste
• 0,5 tspground coriander, for the paste
• 1 tspground cumin, for the paste
• 0,5 tspground cardamom, for the paste
• 1 tspshrimp paste
• 1 drizzlecoconut cream, for garnish
• 1 piecered cayenne chilli, finely sliced diagonally, for garnish
• 2 piecesmakrut lime leaves, finely chopped, for garnish
• 1 handfulbasil leaves, for garnish

Préparation

1. 1For the curry paste, rehydrate the dried chillies, then drain and chop them.
2. 2Using a mortar and pestle, grind the chillies and salt to fine flakes. Add the lemongrass, galangal, makrut lime zest, shallots, garlic, cilantro root, peppercorns, ground coriander, cumin and cardamom. Grind to a smooth paste, then mix in the shrimp paste and set aside.
3. 3Heat the oil in a wok over medium heat and fry 1½ tablespoons of curry paste for 1 minute, until fragrant.
4. 4Pour in half the coconut milk. Stir and cook for 1 to 2 minutes, until thickened. Add the beef and cook for 4 to 5 minutes, until the meat is cooked.
5. 5Add the sugar, fish sauce, ground cumin and coriander, followed by the remaining coconut milk. Mix until smooth. Reduce the heat and simmer for another 4 to 5 minutes, until the curry is deeply aromatic.
6. 6Drizzle with coconut cream. Sprinkle with chilli, makrut lime leaves and basil, then serve with jasmine rice.