Thai Beef and Long Bean Stew (Gaeng Hung Lay)

Ease of preparation rating: Medium

Yield: 5-6 servings

Ingredients

4 stalks lemongrass, thinly sliced

2 tablespoons (30ml) galangal, peeled and chopped

3 shallots, peeled and chopped

4 cloves garlic, peeled and chopped

2 large dried chilies, seeded and chopped

4 small dried chilies, seeded and chopped

4 cloves, whole

2 tablespoons (30ml) garam masala

2 teaspoons (10ml) turmeric

2 teaspoons (10ml) shrimp paste

2 tablespoons (30ml) vegetable oil

2 lbs (900g) beef chuck, cut into 1.5 inch pieces

2 cups (480 ml) water, or beef stock

2 tablespoons (30ml) fish sauce

2 tablespoons (30ml) soy sauce

2 tablespoons (30ml) pickled garlic, chopped and same amount of pickled garlic liquid

3 tablespoons (45ml) palm sugar, chopped

3 tablespoons (45ml) tamarind paste

1 tablespoon (15ml) ginger, julienned

2 cups (480ml) long beans, cut into 1 inch pieces

4 cups (1L) Jasmine rice, cooked

Method

In a mortar and pestle, grind together the lemongrass, galangal, shallots and garlic.

In a spice grinder, grind the dry chilies, small dry chilies and cloves.

Add to mortar and pestle, and pound.

Add garam masala, turmeric and shrimp paste and grind until it forms a paste.

In a wok, heat oil over medium-high heat.

Add paste and cook for 2 minutes.

Add beef and stir together, then cook for 5 minutes.

Add water or beef stock, fish sauce, soy sauce, tamarind, palm sugar, pickled ginger and its liquid.

Mix well, then add ginger and long beans.

Allow to cook for 90 minutes.

Meanwhile, cook rice and set aside.

Once the beef is cooked, remove from the heat.

Separate into 5 or 6 equal amounts and serve in bowls with a portion of rice.