Fire Up Andy Ricker's Incendiary Curry Beef Stew
Peden + Munk1/8Curried Beef Stew
Ricker's curry technique relies on using a granite mortar and pestle to break down aromatic ingredients (chiles, galangal, lemongrass, turmeric, etc.) and pound them into a paste. In all Thai curries, this paste is then stirred into soups or stews (often with coconut milk) or used as the basis of sauteed dishes. Use a mini-processor to make this curry paste if you'd like, although this incendiary stew will take on a deeper flavor if you use a granite mortar and pestle.
2/8A Granite mortar and pestle is perfect for breaking down chiles and lemongrass into fine curry pastes
3/8Slice fibrous ingredients like lemongrass into 1" lengths; cut garlic in half lengthwise; leave chiles whole. The larger surface area makes it easier to hit and break down the pieces in the mortar.
4/8Add a pinch of kosher salt before you start pounding your ingredients. The grains act as both a seasoning and an abrasive, helping to break down the more fibrous pieces.
5/8Break down solid ingredients like galangal, ginger, and lemongrass before you add liquids. This will ensure a finely textured curry paste.
6/8Evenly coat beef with curry paste, soy sauce, and chiles
7/8If broth is too salty, add water a few tablespoons at a time.
8/8Garnish with cilantro and basil.
