In this Southern Thai curry, tender cubes of beef, chunks of potatoes, and peanuts luxuriate in a thick fragrant coconut curry of spices. The curry paste is packed with what I refer to as “sweet spices”: ground cassia (cinnamon), cloves, nutmeg, mace, and cardamom. Warn your guests to look out for the whole cassia stick. Whole cardamom pods are more difficult to seek out so I do not add whole ones in the curry, however add a bit extra to the curry paste recipe. Biting into it can be overwhelming. Beef is most commonly used but do not hesitate to prepare this dish with lamb shoulder or chicken thigh meat instead.
© 2008 Robert Danhi. All rights reserved.