Northern Style Beef Curry, "Gaeng Hanglay"

This is a curry in the northern style. It could also be made with pork or chicken, in which case the cooking time must be shortened. 

Ingredients

1 pound of beef, cut into bite sized pieces 
2 cups of coconut milk 

For the curry paste 

3 tablespoons of very thinly sliced lemongrass 
3 tablespoons of palm sugar 
1 tablespoon thick soy sauce 
2 tablespoons of garlic, minced 
2 tablespoons dried red Thai chile peppers, crumbled 
2 tablespoons of shallots, thinly sliced 
1 tablespoon ginger, grated 
1 tablespoon shrimp paste 
1 tablespoon coriander seed 
1 tablespoon cumin seed 
pinch turmeric powder 
quarter cup fish sauce 
1 tablespoon tamarind concentrate mixed with 3 tablespoons water

Method

Simmer the beef in the coconut milk for 30 minutes in a covered saucepan. 

Toast the coriander and cumin seeds until fragrant, and grate. Combine all the curry paste ingredients and process to a fine paste. 

After the beef is cooked until tender, add the curry paste, stir to combine, and continue to simmer, covered for 10 minutes. 

Since the beef is simmered it is possible to use cheaper (tougher) cuts of meat. If necesary extend the cooking process until the meat is tender. 

Serve with Thai Jasmine rice, and the usual Thai table condiments.