Kaeng Hanglay Thai Northern Style Beef Curry 1 lb beef cut into bite sized pieces 2 cup coconut milk FOR THE CURRY PASTE: 1 tb coriander seed 1 tb cumin seed 3 tb very thinly sliced lemon grass 3 tb palm sugar 2 tb yellow bean sauce (tao -jiao) 2 tb garlic minced 2 tb prik ki nu haeng (dried red -birdseye chilies), crumbled 2 tb shallots thinly sliced 1 tb ginger grated 1 tb shrimp paste 1 pinchn turmeric 1/4 c fish sauce 1/4 c tamarind juice This is a curry in the northern style. It could also be made with pork or chicken in which case the cooking time must be shortened. Note that traditional Worcestershire sauce is a matured mixture of fish sauce and tamarind juice, and as such is a very good substitute for the fish sauce and tamarind juice in this recipe. Method: Simmer the beef in the coconut milk for 30 minutes in a covered saucepan. Toast the coriander and cumin seeds until fragrant and grate. Combine all the curry paste ingredients and process to a fine paste. After the beef is cooked until tender, add the curry paste, stir to combine, and continue to simmer, covered for 10 minutes. Since the beef is simmered it is possible to use cheaper (tougher) cuts of meat. If necessary extend the cooking process until the meat is tender. Serve with white (Jasmine) rice and the usual table condiments. Yield: 1