Red Beef Curry Cambogee
For the Basic Lemon Grass Curry Sauce:
Puree together the lemon grass, garlic, galangal, turmeric, jalapeños and shallots.
In a saucepan bring the coconut milk to a boil and add the pureed ingredients, lime leaves ans salt. Boil gently stirring constantly for around 5 minutes.
Reduce the heat and allow to simmer stirring often for around 30 minutes or until the lime leaves are tender and the sauce is creamy.
Remove the lime leaves and it's ready to use.
For the Red Curry Cambogee:
Break the chiles into small pieces. Pour boiling water over them enough to cover it completely. Let it soak for around 15 minutes or until soft.
Combine the chiles, chile water and the paprika in a blender to make a paste, stir fry in a large wok until it begins to become brown. Reduce the heat to prevent burning.
Stir enough of the paste into the Basic lemon Grass Curry Sauce to give it a good red color. Bring it to a boil, reduce the heat and simmer for 5 minutes.
In a large wok, heat the curry sauce and add the meat and potatoes. Simmer for 20 to 30 minutes or until the meat and potatoes are done.
Garnish with the peanuts and serve over the bean sprouts (we stir fried them just a bit with some soy sauce, personal taste).