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.