Chop 220 g onion, 35 g garlic and 8 g galangal. Bruise the whole 8 g lemongrass only with the flat side of a knife. Dry-toast 6 g cayenne, 7 g coriander, 5 g cumin, 3 g cardamom, 3 g cinnamon and 1 g cloves for 2 minutes at 170 °C, then pound with the onion, garlic and galangal into a paste.

Ingredients

• 1,000 gBeef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, choice, raw
• 700 gPotatoes, russet, flesh and skin, raw (Includes foods for USDA's Food Distribution Program)
• 850 gCoconut milk, used in cooking
• 130 gPeanuts, all types, raw
• 220 gOnions, raw
• 35 gGarlic, raw
• 8 gGinger root, raw
• 8 gLemon grass (citronella), raw not counted – removed
• 6 gSpices, pepper, red or cayenne
• 7 gSpices, coriander seed
• 5 gSpices, cumin seed
• 3 gSpices, cardamom
• 3 gSpices, cinnamon, ground
• 1 gSpices, cloves, ground
• 55 gSauce, fish, ready-to-serve
• 35 gSugars, granulated
• 350 gBeverages, water, tap, drinking

Method

1. Chop 220 g onion, 35 g garlic and 8 g galangal. Bruise the whole 8 g lemongrass only with the flat side of a knife. Dry-toast 6 g cayenne, 7 g coriander, 5 g cumin, 3 g cardamom, 3 g cinnamon and 1 g cloves for 2 minutes at 170 °C, then pound with the onion, garlic and galangal into a paste.
2. Cut 1000 g beef chuck into 3 cm cubes. Cook the paste with 150 g of the total 850 g coconut milk over moderate heat for five minutes, stirring. Add the beef, whole bruised lemongrass, remaining coconut milk, 55 g fish sauce and 350 g water and 35 g sugar.
3. Braise covered for 65 minutes at 95 °C. Add 700 g potatoes in 3 cm cubes and cook 25 minutes more until tender; remove the whole lemongrass before serving.
4. Toast 130 g peanuts 4 minutes at 170 °C, stir into curry and serve with all coconut juices.