In Thailand and at Farang this beef is dropped into an aromatic curry known as ‘gaeng gari’, which translates as ‘curry curry’, so doesn’t really do it justice as a description really. However it’s a banger of a curry if you want to give it a go and the paste recipe is in my book, ‘Cook Thai’.
This version is a bit more user friendly and once you have all the ingredients you can pretty much just bosh it in a pot and you’re off. A one pot wonder, using less than 25 ingredients in the world of Thai cuisine is a rarity and this is certainly a very unique one to try.
In the restaurant we love to top this dish with such condiments as pickled cucumber, pickled ginger, crispy shallots and pickled mustard greens.
The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.
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