dry beef curry (gaeng nua yala)
Recipe Type: Main
Cuisine: Thai
Serves: 4 to 6 servings
The only liquid in this curry is the small amount of stock, so it is known as a dry curry. It is from Yala in the South of Thailand, which is a predominantly Muslim area. The origins of this dish are found in Indian cooking, which has many dry dishes. Curry doesn’t have to be served with rice—this dish works well with noodles too, as shown here.
  • 2 tablespoons oil
  • 3 medium onions, sliced
  • 1 tablespoon grated ginger
  • 3 garlic cloves, crushed
  • 1 cinnamon stick
  • 2 tablespoons Massaman
  • Curry Paste (see page 41 in the cookbook)
  • 2 pounds blade or skirt steak,
  • cut into small chunks
  • ½ cup beef stock
  • 1 tablespoon tamarind water (see page 78 in the cookbook)
  • 1 teaspoon sugar
  • ½ teaspoon salt
  1. Heat the oil in a large pan, add the onions, ginger, garlic, and cinnamon, and
  2. stir over a low heat until the onion is soft.
  3. Add the curry paste and meat, stirring to ensure the meat is well coated. Add
  4. the stock, tamarind water, sugar, and salt, then cover and cook over a low heat
  5. for 1 hour or until the meat is tender. Remove the cinnamon stick before serving.
  6. Serve with noodles or rice.
Recipe by Honest Cooking at http://honestcooking.com/curries-thailand/