Beef curry of braised Yorkshire beef cheeks with sweet basil, wild ginger, betel leaves & pickles

This one is a firm favourite to put on in the colder months at Farang. Its a banger at any time of the year but the inclusion of the beef braising liquid, combined with coconut milk result in a rich, silky, delicious curry broth, certain to warm the spirits on a cold day. I have included a few potentially hard to obtain ingredients within this recipe (green peppercorns, betel leaves, krachai), but don’t let this put you off. You should be able to find or request these items in any large Asian grocery store with a fresh section, or just use your favourite local vegetables and you won’t have any compromise on the final results. In terms of the curry paste, its always best to make your own of course, however if you don’t have the time, or the means then you can order, next day delivery, within the UK from our sister company Payst Ltd.

ngredients (Serves 2)

Gluten-free

For the curry:

• 2 beef cheeks (800g / 1kg meat), fat and skin removed

• 2 litres vegetable stock or water, enough to submerge the beef

• 1 pot Payst gaeng gari curry paste, or 100g yellow curry paste

• 100g new potatoes, boiled and chopped into halves

• 100g baby corn, chopped into bite-sized chunks

• 100g green beans, chopped into bite-sized chunks

• 2 long red and 2 long green chillies, roll cut into bite-sized chunks

• 50g coconut oil

• 100g palm sugar

• 100ml fish sauce

• 400g coconut milk

• 2 sticks lemongrass

• 10g green peppercorns (optional)

• 2 makrut lime leaves

• 50g galangal

• 2 pandanus leaves, tied in a knot

• 1 handful of Thai basil leaves

• 1 handful betel leaves (optional)

• 50g krachai, wild ginger, peeled & sliced

• 100ml vegetable oil

For the pickle:

• 200ml distilled white vinegar

• 200ml water

• 50g caster sugar

• 50g table salt

• 300g ginger, peeled and very thinly sliced

• 300g cucumber, thinly sliced

Method

1. Cook the Beef Cheeks: Heat 100ml vegetable oil in a thick-bottomed, deep pan over medium heat. Sear the beef cheeks until browned on all sides, then remove and set aside. Bruise lemongrass and galangal in a pestle and mortar, then add to the pan with pandan leaves and one makrut lime leaf. Sauté until aromatic, then return the beef cheeks to the pan and submerge in vegetable stock. Add 50ml fish sauce and 50g palm sugar, cover, and simmer for 3.5 to 4 hours until tender. Once done, remove the beef, strain the stock, and reduce by half.

2. Prepare the Pickle: In a saucepan, gently heat water, sugar, salt, and vinegar until dissolved. Add ginger while still hot, letting it soften and release flavour. Cool, then add cucumber. Store in the fridge.

3. Cook the Curry: In a large pan, heat coconut oil over medium-high heat. Add curry paste and the remaining makrut lime leaf, frying until fragrant. Stir in the remaining palm sugar until melted. Add fish sauce to deglaze, then pour in 500ml concentrated beef stock, the cooked beef, and vegetables. Simmer for 8 minutes.

4. Finish and Serve: Add coconut milk, bringing to a gentle simmer. Stir in betel and basil leaves. Taste and adjust seasoning. Garnish with pickled ginger and cucumber, crispy onions, and a sprig of Thai basil. Serve with steamed jasmine rice.

Storage Notes: The curry can be refrigerated for up to 3 days. Pickles can last a few weeks in the fridge, but consume quickly due to cucumber.

Enjoy your culinary journey through the rich tapestry of Thai flavours!