Gaeng Tai – Southern Thai Curry With Grilled Beef & Betel Leaf - Cuisine Magazine - From New Zealand

Ingredients

• CURRY PASTE
• 20-25 spicy small dried Thai chillies, deseeded
• 1 tablespoon turmeric, finely chopped
• 2 tablespoons lemongrass, finely chopped
• 3 tablespoons garlic (about 1 head), finely chopped
• 2 tablespoons shallots, finely chopped
• ½ teaspoon whole black peppercorns, ground
• 1 teaspoon shrimp paste
• zest from 1 small lime (keep the juice to finish the curry)
• 2 tablespoons fish sauce
• 500g scotch fillet or sirloin
• 1 tablespoon coconut oil
• 750ml coconut milk
• 1 teaspoon palm sugar (or brown sugar)
• 7 large betel leaves (or use Thai basil or lighly sautéed kale)
• a squeeze of lime juice
• jasmine rice, to serve