6 chilli's seeded
1/2 teaspoon sea-salt
2 lemongrass stalk, bottom 4' only, tough outer layer removed, cut into 1' pieces
4 tablespoons sliced peeled fresh galangal or ginger
2 tablespoons sliced peeled fresh turmeric
5 shallots peeled
Small handful of coriander
3 garlic cloves peeled
2 pounds trimmed stewing beef ask your butcher to cut into 1 1/2'–2' cubes
3 tablespoons soy sauce, preferably Light soy sauce
2 tablespoons ground dried Thai chiles
9 cups broth stock, preferably low-salt
1 cup halved shallots
3 medium carrots, peeled, halved lengthwise, cut crosswise into 1/4'-thick half-moons
6 fresh or frozen lime leaves
1 tin coconut milk
Chopped fresh
Thinly sliced Thai basil
In a Kenwood hand food chopper, blend the chilli's and salt for about 5 minutes. Add the rest of the ingredients in the blender until fully it forms a paste, about 15 minutes total.
DO AHEAD: Can be made 1 week ahead; cover and chill.
Combine curry paste, beef, soy sauce, and ground dried chiles in a pot; stir to evenly coat beef. Cook, stirring occasionally, over medium heat for 5 minutes.
Add broth and coconut milk bring to a boil.
Cover, reduce heat to medium-low, and simmer, stirring occasionally
Stir in shallots, carrots, potatoes and lime leaves Simmer until vegetables are just tender and until beef is tender but not falling apart about 1 hour 45mins in a 180c oven in cast iron or casserole dish with lid.
Serve with rice & garnish with coriander and basil
