Ingredients: Curry paste
5cm knob fresh ginger, peeled and sliced
4 stalks lemongrass, roughly chopped
1 red onion, peeled and roughly chopped
5 cloves garlic, sliced
6 red chillies, deseeded
3cm knob fresh turmeric, peeled and grated, or 1 tsp (5ml) ground turmeric
2 tsp ground cumin
½ cup desiccated coconut
Glug vegetable oil
Salt and milled pepper
1kg beef shin, cut into chunks
3 star anise
6 cardamom pods, bruised
4 cloves
1 stick cinnamon
400g coconut milk
1 tbs tamarind paste
Juice (30–60ml) of 1–2 limes
for serving:
Steamed white rice, sliced red onion, shards of cucumber, fresh coriander, fresh coconut shavings, strips of red chilli
method:
Grind curry paste ingredients until smooth.
Toast desiccated coconut in a dry pan for 1–2 minutes, or until golden.
Heat a…