• Slice the steak crosswise into ⅛-inch thick slices and add to a small pot. Add enough water to completely submerge the beef, then add the salt and 1 tablespoon of the curry paste. Bring to a simmer over high heat.

  Once simmering, reduce heat to medium low to maintain a simmer and cook for 20-25 mins or until fork tender; timing will vary if using different cuts of meat. Skim off any scum that floats to the top.
  1 ½ lb chuck top blade steaks, 1 teaspoon table salt, 6 tablespoon yellow curry paste
• Meanwhile, make the curry sauce. In a heavy medium pot add ¾ cup (180 ml) coconut milk and bring to a boil.
  2 cups coconut milk
• Add the remaining curry paste and stir to mix well. Turn heat to medium low and stir constantly until very thick and the coconut oil separates from the paste; about 5-8 minutes (the oil may not separate depending on the coconut milk you’re using; this is okay.)
  6 tablespoon yellow curry paste
• Add the remaining coconut milk, sugar, about half of the tamarind paste and about half of the fish sauce; stir to mix and bring to a boil.
  2 cups coconut milk, 2 tablespoon palm sugar, 1 - 2 tablespoon tamarind paste, 1 - 2 tablespoon fish sauce
• Add the potatoes and onions and simmer for 5 minutes, uncovered, then remove from heat while you wait for the beef to be done; the potatoes should not be fully cooked yet at this point.
  10.5 oz waxy potatoes, ½ medium onion
• Once the beef is tender, use a slotted spoon to transfer only the beef into the curry. Then add only as much of the beef cooking liquid needed to keep everything barely submerged. (The remaining beef cooking liquid is super tasty, and you can save it to make a soup such as a beef noodle soup!)
• Turn the heat back on and simmer the curry, uncovered, for another 5-7 minutes or until the potatoes are fully cooked; timing may vary depending on the size. Taste the sauce and adjust seasoning with more fish sauce, tamarind or sugar as needed.
• Stir in the tomatoes then turn off the heat and allow the tomatoes to soften in the residual heat for a minute or so. Serve with jasmine rice.
  ¾ cup cherry tomatoes, Jasmine rice

For the curry paste:

• In a coffee grinder, add the dried chilies, coriander seeds, cumin seeds and white peppercorns and grind into a fine powder.
  0.7 oz dried mild chilies, 1 tablespoon coriander seeds, 1 ½ teaspoons cumin seeds, ½ teaspoon white peppercorns
• You can do the next part using an immersion blender, or in a large granite mortar and pestle.
• If using a mortar and pestle: Add the lemongrass, ginger, galangal, fresh turmeric and salt and pound into a fine paste.

  Add the garlic, shallots and curry powder and pound into a paste. Add the ground chili mixture and shrimp paste and pound into a fine paste.

  You need only half of the paste for this recipe, and any leftovers can be frozen.
  1 teaspoon table salt, 1 stalk lemongrass, 2 tablespoons finely chopped ginger, 2 tablespoons finely chopped galangal, 6 cloves garlic, ½ cup cup finely chopped shallots, 1 tablespoon curry powder, 2 teaspoons fermented shrimp paste, 1 tablespoon chopped turmeric
• If using an immersion blender: In a narrow container such as a glass measuring cup, add the lemongrass, ginger, galangal, turmeric, salt, garlic, shallots, curry powder and shrimp paste and blend until fine. You’ll need to lift and reposition the blender multiple times as the paste is thick. Once the paste is fine, add the ground chili mixture and blend to mix well.

  You need only half of the paste for this recipe, and any leftovers can be frozen.