In a shallow dish, combine flour, 1 tsp (5 mL) of the salt, pepper and lemongrass. Coat beef in flour mixture. Set aside.
The vegetables and potatoes reveal this mild stew's Indian origins. For truly authentic Southern Thai flavor, add the optional cinnamon and cardamom.
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Ingredients
In a shallow dish, combine flour, 1 tsp (5 mL) of the salt, pepper and lemongrass. Coat beef in flour mixture. Set aside.
In large saucepan, heat oil on medium heat. Add onions, remaining 1 tsp (5 mL) salt and sugar; cook and stir 5 minutes or until softened. Add garlic and chili paste; cook and stir 2 minutes. Add beef; cook and stir 5 to 7 minutes or until beef is browned.
Stir in tomatoes, carrots, potatoes, 1 cup (250 mL) of the stock, and cinnamon and cardamom, if desired. Bring to boil, stirring occasionally. Reduce heat to low; simmer 30 to 35 minutes or until meat is tender. Add additional stock if necessary.
Serve over cooked Jasmine Rice or Stir-Fry Rice Noodles tossed with butter and sesame seeds.
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