Delicious creamy Beef Curry

What you need:

For the paste

• 1 or 2 shallots, chopped
• 3cm piece galangal, from the freezer, chopped
• 2 rawit chillies, seeds removed, chopped
• 2 garlic cloves
• 2 kaffir lime leaves, chopped (from the freezer)
• 1 tbsp sweet soy sauce
• 2 tbsp Vietnamese fish sauce
• 1 tsp Indonesian shrimp paste 
• 4 tbsp tomato puree
• 1 tbsp ground paprika
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• ½ tsp ground cinnamon
• ½ tsp tumeric
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves

For the curry

• 1 tbsp groundnut oil
• 250g beef fillet, sliced thinly
• 400ml coconut milk
• 1-2 tbsp Vietnamese fish sauce
• 1 tbsp tamarinde sauce (or assam)
• small handful Thai basil leaves, shredded

How to prepare it:

1. For the paste, place all the paste ingredients into a mortar and grind to a paste.
2. Heat a wok until hot, add the oil and beef and stir fry until just browned. 
3. Add the paste and cook for 1-2 minutes. 
4. Pour in the coconut milk, bring to the boil and then simmer for 2-3 minutes.
5. Add fish sauce and lime juice to the curry, to taste.
6. Put the stir fry onto the plates and top with the shredded basil leaves. 
7. Serve with white rice and the Indonesian-style cabbage.