Ingredients

Here are the following ingredients:

• 1½ lb (750 g) Beef Top Blade Simmering Steaks
• 1 tsp (5 mL) salt
• 5 to 6 tbsp (75 to 90 mL) Thai yellow curry paste (store bought or recipe in Tip*), divided
• 2 cups (500 mL) coconut milk, divided
• 4 tsp to 2 tbsp (20 to 30 mL) finely chopped palm sugar or brown sugar
• 1 to 2 tbsp (15 to 30 mL) tamarind paste
• 1 to 2 tbsp (15 to 30 mL) fish sauce
• 10 oz (300 g) mini potatoes or new potatoes, cut into 1-inch (2.5 cm) chunks
• Half onion, cut lengthwise into slivers
• ¾ cup (175 mL) halved grape or cherry tomatoes

Shopping List

Here are the following shopping items to buy:

• 10 oz (300 g) mini potatoes or new potatoes
• 1 onion
• Grape or cherry tomatoes
• 1½ lb (750 g) Beef Top Blade Simmering Steaks
• Salt
• 5 to 6 tbsp (75 to 90 mL) Thai yellow curry paste (store bought or see recipe)
• 2 cups (500 mL) coconut milk
• Palm sugar or brown sugar
• Tamarind paste
• Fish sauce
• Homemade Yellow Curry Paste
• 1 stalk lemongrass
• Gingerroot
• Galangal
• Fresh turmeric (or ground turmeric)
• Garlic
• Shallots
• Dried mild chilies
• Coriander seeds
• Cumin seeds
• White peppercorns
• Salt
• Curry powder
• Fermented shrimp paste

Directions

Follow these cooking methods/directions:

1. Slice the steak across the grain into ⅛-inch (3 mm) thick slices and place in a saucepan. Add enough water to completely submerge the beef; add salt and 1 tablespoon (15 mL) of the curry paste. Bring to a simmer over high heat. Reduce heat and simmer for 20 to 25 minutes or until fork tender.
2. Meanwhile, bring ¾ cup (175 mL) coconut milk to a boil over medium-high heat in a large heavy saucepan. Stir in remaining curry paste, mixing well. Reduce heat and simmer, stirring constantly, for 5 to 8 minutes or until very thick and coconut oil separates from the paste (the oil may not separate depending on the coconut milk you’re using; this is okay).
3. Stir in remaining coconut milk, 4 tsp (20 mL) sugar, 1 tbsp (15 mL) of the tamarind paste and 1 tbsp (15 mL) of the fish sauce and bring to a boil. Add potatoes and onion and simmer for 5 minutes (the potatoes should not be fully cooked at this point). Remove from heat and set aside.
4. When beef is tender, use a slotted spoon to transfer the beef into the curry sauce. Stir in just enough of the beef cooking liquid to keep beef and vegetables barely submerged. 
5. Bring curry to a simmer over medium heat. Reduce heat and simmer for 5 to 7 minutes or until the potatoes are tender. Taste the sauce and adjust seasoning with more fish sauce, tamarind or sugar as needed.
6. Stir in the tomatoes. Turn off heat and allow the tomatoes to soften in the residual heat for about 1 minute.
   *To make Homemade Yellow Curry Paste: Combine 0.7 oz (20 g) dried mild chilies, cut into ½-inch (1 cm) chunks, 1 tbsp (15 mL) coriander seeds, toasted, 1½ tsp (7 mL) cumin seeds, toasted, ½ tsp (2 mL) white peppercorns in a spice or coffee grinder and grind into a fine powder.

   To use mortar and pestle: Combine 1 stalk lemongrass, bottom half only, finely sliced, 2 tbsp (30 mL) finely chopped gingerroot, 2 tbsp (30 mL) finely chopped galangal and 1 tbsp (15 mL) chopped fresh turmeric (or ½ tsp/2 mL ground turmeric) and 1 tsp (5 mL) salt in mortar and pound with pestle into a paste. Add 6 cloves garlic, finely chopped, ½ cup (125 mL) finely chopped shallots and 1 tbsp (15 mL) curry powder and pound into a paste. Add ground chili mixture and 2 tsp (10 mL) fermented shrimp paste and pound into a fine paste.
   

   To use immersion blender: Combine 1 stalk lemongrass, bottom half only, finely sliced, 2 tbsp (30 mL) finely chopped gingerroot, 2 tbsp (30 mL) finely chopped galangal and 1 tbsp (15 mL) chopped fresh turmeric (or ½ tsp/2 mL ground turmeric) and 1 tsp (5 mL) salt, 6 cloves garlic, finely chopped, ½ cup (125 mL) finely chopped shallots, 1 tbsp (15 mL) curry powder and 2 tsp (10 mL) fermented shrimp paste in a narrow container such as a glass measuring cup and purée with immersion until fine. You’ll need to lift and reposition the blender multiple times as the paste is thick. Once the paste is fine, add the ground chili mixture and blend to mix well. 
   

   Use immediately or store curry paste in airtight containers in the freezer for up to 6 months.