Make the curry paste by grinding the dried puya, kosher salt, lemongrass, galangal turmeric shallots and galic cloves. When done, mix in the shrimp paste.
For stew, comgine curry paste, beef, soy sauce, and ground dried chiles in a pot; stir to evenly coat beef. Cook, stirring occasionally, over medium heat for 5 minutes. Add broth and bring to a bio. Cover, reduce heat to low, and simmer, stirring occasionally, until beef is tender but not falling apart, about 2- 2 1/2 hours.
Stif in the shallots, carrots, potatoes, and lime leaves. Simmer until vegetalbe are just tender, about 10 minutes. garnish with cilantro and basil when serving
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|Serving Size: 1 Serving (675g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 406 (58%)|
|Amt Per Serving||% DV|
|Total Fat 45.1g||60 %|
|Saturated Fat 18.1g||91 %|
|Monounsaturated Fat 19.6g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 161mg||50 %|
|Sodium 1226.4mg||42 %|
|Potassium 1472mg||39 %|
|Total Carbohydrate 27.8g||8 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 24.8g|
|Protein 45.8g||65 %|
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Calories per serving: 703
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