1. Pound all the ingredients for curry paste together until pulverized.
2. Slice beef and organs
3. Stir fry curry paste in oil
4. Add beef and organs, stir fry 3 minutes. Add stock, galangal, lemongrass, kaffir lime leaves and coriander roots. and simmer until tender.
5. Add chyme liquid and bring to a boil again. Turn off stove and add fennel, coriander and spring onions. |