Thai Beef And Cashew Green Curry

Aromatic, fragrant, spicy and with that mixture of acid-fat-heat so characteristic of Thai cuisine. This is this green beef curry made from a traditional curry paste, lovely big raw cashews and some very juicy beef tenderloin cubes elevate this dish to the sublime. 

Ingredients

For the curry paste:

4 cm piece of ginger

shallots

garlic cloves

or 3 green chili without seeds

clean lemongrass branches

teaspoon cumin

keffir lime leaves

A bunch of basil

A bunch of coriander

tablespoons sunflower oil

For the green cream:

bunch of cilantro

bunch of spinach

½ cup raw cashews

For the curry:

gr of beef sirloin, diced 2×2

can (400 ml.) coconut milk

gr of assorted mushrooms

gr. Basil

Curry paste

ml. of water

gr. palm sugar

tablespoons fish sauce

olive oil

Salt

Pepper

Instructions

Make the homemade curry paste and, for this, put the ingredients in a blender glass until you get a paste or mash them with the mortar.

On the other hand, blanch the coriander and spinach in boiling water, just a few seconds, and switch to ice water. Blend very well with water to make a deep green paste. Reserve.

In a frying pan with a drizzle of vegetable oil, fry the sirloin and cashews and when golden brown, set it aside and add the mushrooms. We also take out.

Add the curry paste. When it begins to release its aroma we add a little coconut milk and stir it well. We also add the sugar and lime juice, the basil leaves, kaffir lime leaves, a cut chili pepper and cook for another 5 minutes. Finally the fish sauce, salt and pepper.

We turn off the heat, and add the sirloin and mushrooms again, also a tablespoon of the green pasta, mix everything well and it is ready to serve. It is usually eaten with white rice, if possible Thai Jasmine rice or with rice noodles.