Thai beef stew

Ingredients

Curry paste:

• 6 dried chiles, stemmed, seeded
• 1/2 teaspoon salt
• 1 lemongrass stalk, bottom bit only, Skin removed cut into small pieces
• 2 tablespoons sliced peeled fresh galangal
• 2 tablespoons sliced peeled fresh turmeric
• 1/2 cup chopped shallots
• 1/4 cup halved garlic cloves
• 1 tablespoon Thai shrimp paste or Trassi

Stew:

• 2 pounds trimmed beef cut into small cubes
• 3 tablespoons soy sauce, preferably Thai thin soy sauce
• 2 tablespoons ground dried Thai chiles
• 9 cups beef broth, preferably low-salt
• 1 cup halved shallots
• 3 medium carrots, peeled, halved lengthwise, cut crosswise into 1/4 inch thick half-moons (about 1 cup)
• 6 fresh or frozen kaffir lime leaves
• Chopped fresh cilantro
• Thinly sliced Thai basil

Preparation

For curry paste:
In a mortar, pound chiles and salt with a pestle until pulverized, about 5 minutes. Add ingredients one by one in order listed, fully pulverizing each before adding the next, about 15 minutes total. DO AHEAD: Can be made 1 week ahead; cover and chill.

For stew:
Combine curry paste, beef, soy sauce, and ground dried chiles in a pot; stir to evenly coat beef. Cook, stirring occasionally, over medium heat for 5 minutes. Add broth and bring to a boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until beef is tender but not falling apart, 2–2 1/2 hours.

Stir in shallots, carrots, and lime leaves. Simmer until vegetables are just tender, about 10 minutes. If broth is too salty, add water a few tablespoonfuls at a time.

Garnish with cilantro and basil.