OVERVIEW
This classic Thai dish has Persian and Indian influences, which reflect the complex history of Asia’s spice trading routes. Tough, muscular ox cheek and beef shin are broken down to melting tenderness in a sauce of coconut milk, potatoes, tamarind, fish sauce and more spices than you can shake a cinnamon stick at.
FRY THE CURRY BASE
Set up your EGG for direct cooking. If you’re using the Dual Zone System, install the Dual Zone Basket with 2 x Half Moon Stainless Steel Grids at the upper level. If not, install the Stainless Steel Grid. The target temperature is 180°C.
In a Cast Iron Dutch Oven, heat the oil and brown the meat in batches. Remove and set aside.
Blend all of the paste ingredients together in a food processor and add to the Dutch Oven. Cook for 10 minutes, stirring regularly.
Add the shallots and cook for 5 minutes, then remove from the heat and return the beef to the pan.
GO LOW & SLOW
Switch your EGG to an indirect setup. If you’re using the Dual Zone System, install the 2 x Half Moon Ceramic Deflectors at the lower level with the Half Moon Stainless Steel Grids above. If you’re using the ConvEGGtor, install it in a legs-up position topped with the Stainless Steel Grid. Bring the temperature down to 120°C.
Add the coconut milk and cream, potatoes, tamarind and fish sauce to the Dutch Oven. If you need some water to cover the beef and potatoes, add it now. Cook on the EGG for at least 3 hours.
You are looking for the meat to pull apart and the coconut milk to reduce and ‘split’ and release its oil.
Add the peanuts and cook for a further 20 minutes, stirring a couple of times. Serve with rice and a sprinkling of coriander leaves or extra chillies if you wish.
