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4 to 6
servings as part of a multi-dish mealMedium
By Robert Danhi
Published 2008
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 re