Tamarind Beef Curry (Samlaa Ko Phet) - cooking recipe

Ingredients

1 ounce concentrated tamarind pulp
1/2 cup boiling water
1 lb filet of beef
2 chilies, coarsely chopped
1 tablespoon fresh cilantro
1 teaspoon ground galangal
2 teaspoons ground lemongrass
2 tablespoons vegetable oil
1 onion, chopped
2 garlic cloves, crushed
2 tablespoons fish sauce
1 teaspoon sugar
2 ounces coconut milk
5 ounces eggplants, cut into 1-inch cubes
1 lime, rind grated and juiced

Preparation

In a small bowl, combine tamarind pulp with the boiling water and let steep for 20 minutes.
Meanwhile, cut the meat into thin strips, 1/2-inch wide and 2-inches long.
In a food processor, combine chili, cilantro, galangal and lemon grass and process to a paste.
Heat the oil in a wok, add onions and garlic and stir-fry for about 2 minutes; add the paste from the food processor and stir-fry 3 minutes more.
Add the beef and stir-fry 3 to 4 minutes; next add the fish sauce, sugar, and coconut milk.
Strain the tamarind liquid into the wok, discarding the solids; mix well and simmer for 15 minutes.
Add the eggplant, lime juice, and grated peel; continue simmering 5 minutes to soften the eggplant.
Serve immediately.