Gaeng Neua Igfi Recipe

Season and sear beef

Pat the beef cubes dry with paper towels. Toss with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 2 tbs neutral oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, sear beef cubes until browned on all sides, about 3–4 minutes per batch. Transfer seared beef to a plate and set aside.

Sweat aromatics

Reduce heat to medium. Add the sliced shallots to the pot with any browned bits and a splash (about 1 tbs) of oil if the pot is dry. Cook, stirring, until shallots soften and begin to brown, about 3–4 minutes. Add minced garlic, minced lemongrass, and the julienned galangal or ginger; cook another 1–2 minutes until fragrant.

Bloom curry paste

Add 3 tbs Thai red curry paste to the aromatics and cook, stirring, for 1–2 minutes to bloom the spices. This will deepen the flavor and remove the raw paste taste.

Deglaze and combine liquids

Pour in 200 ml of the coconut milk and stir, scraping the bottom of the pot to loosen browned bits. Add the remaining coconut milk (600 ml) and 500 ml beef stock. Stir to combine and bring to a gentle simmer.

Add seasonings and return beef

Stir in 2 tbs fish sauce and 1 tbs palm sugar until dissolved. Return the seared beef and any accumulated juices to the pot. If using kaffir lime leaves, add them now, torn into pieces.

Simmer low and slow

Bring the pot to a gentle simmer, then reduce heat to low. Partially cover and simmer gently until the beef is tender and easily pierced with a fork, about 1.5–2 hours. Stir occasionally and skim any excess fat from the surface. If the liquid reduces too much, add up to 100 ml extra beef stock or water to maintain a saucy consistency.

Prepare vegetables

While beef simmers, trim and cut broccoli into bite-sized florets, slice carrots on the diagonal, trim and cut asparagus, and cut the onion into wedges.

Add firmer vegetables

About 20–25 minutes before the beef is done (when beef is tender but not falling apart), stir in the carrots and onion wedges. Continue simmering with the pot partially covered so vegetables cook but retain some texture.

Add quick-cooking vegetables

About 8–10 minutes before serving, add the broccoli florets and asparagus pieces. Cook until bright in color and just tender, about 6–8 minutes. Taste the curry and adjust seasoning with additional fish sauce (up to 1 tbs more) or a pinch more palm sugar if needed.

Finish and rest

Turn off the heat and stir in thinly sliced fresh ginger and the fresh basil leaves, allowing residual heat to wilt the herbs (about 1–2 minutes). Remove and discard any stems from kaffir lime leaves if used.

Plate and garnish

Ladle the curry over steamed jasmine rice. Garnish with cilantro leaves and thinly sliced red chili if using. Serve with lime wedges on the side for squeezing, to brighten the curry.

Spoon rice onto plates or bowls, top with generous portions of the beef coconut curry, ensuring a mix of sauce, beef, and vegetables in each serving.