This is a catch-all, one-pot fiery curry, often described in translation as ‘jungle curry’. It is runny and spicy but it may contain, up in those remote areas, some culinary surprises. My recipe uses beef, but in that part of the world snake, frog, wild boar, assorted birds and unspecified furry creatures would often be used. You could, though, substitute the beef for tenderloin or fillet of pork.
Using a pestle and mortar or blender, mix the yellow bean sauce, red curry paste, chillies, sugar, garlic, shallots, lemon grass, ginger, shrimp paste and tamarind or lime juice to a paste.
Put the beef and coconut milk into a flameproof casserole. Bring to the boil. Cover and simmer gently for about 45 minutes, or until the meat is tender. Add the blended ingredients and mix thoroughly. Cover and cook for a further 10 minutes.
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