* You can now purchase pre roasted shrimp paste (believe me, your neighbours will thank you!)
Method
Pre heat oven to 160°c / 320°f
For the Red Curry Paste, pound the onion, garlic, coriander roots and galangal in a mortar and pestle till it forms a paste then place in a food processor.
* The process of pounding the ingredients is to break up the fibres and let the flavours mesh together, this is important. If your mortar and pestle is too small for all the ingredients, divide them up.
Pound the rest of the ingredients together to form a paste and then place in the food processor.
Blend the ingredients in the processor till it forms a smooth paste.
Reserve 3 tablespoons of the Red Curry Paste and freeze the rest.
*There are 16 tablespoons in a cup so just divide the remaining paste into 4 equal parts and you will have this awesome paste easily available (tip: draw 4 equal size columns on a plastic zip lock bag, then just cut off the sections as you need them – just over 3 tablespoons, perfect!)
Heat the coconut oil in a large pan and brown the beef in batches then set aside.
Add the red curry paste and cook till fragrant, about 5 minutes.
Bruise the lemongrass by using the back of a knife
Add the lime leaves, bruised lemongrass, coconut milk, fish sauce, sweet chilli sauce and water, bring to the boil and then add the beef.
Transfer to an oven proof dish and cover with foil or lid. Cook in 160° oven for 2.5 hours or till the beef falls apart with gentle pressure.
When ready, add the lime juice and taste, add either more fish sauce, sweet chilli or lime to your personal tastes.
Serve with rice
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/coconut-beef-w-thai-red-curry-paste-from-scratch/