Gaeng Hang-lay
Northern Style Beef Curry

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Ingredients
1 lb of beef, cut into bite sized pieces
2 cups of coconut milk
1 cup, raw shelled peanuts

For the curry paste
3 tbs of very thinly sliced lemon grass
3 tbs of palm sugar
1 tbs thick soy sauce
2 tbss of garlic, minced
2 tbs dried red Thai chile peppers, crumbled
2 tbs of shallots (small red or purple onions), thinly sliced
1 tbs ginger, grated
1 tbs shrimp paste - gupi
1 tbs coriander seed
1 tbs cumin seed
pinch turmeric powder
quarter cup fish sauce - nam pla
1 tbs tamarind concentrate mixed with 3 tablespoons water

Method
1. Simmer the beef, and peanuts, in the coconut milk, in a covered saucepan for 30 minutes or until the beef is. tender .

2. Toast the coriander and cumin seeds until fragrant,
3. Make a well-blended paste out of the ingredients from fresh lemon grass to tamarind, either by pounding the chopped ingredients with a large mortar and pestle, or by pureeing them in a blender or food processor.

When the beef is tender
1. add the curry paste, stir to combine
2. continue to simmer, covered for 10 minutes.

Since the beef is simmered it is possible to use cheaper
(tougher) cuts of meat.
If necessary extend the cooking process until the meat is tender.

Serve with Thai Jasmine rice, and the usual Thai table condiments.