Kara’s coconut milk is the soul.
Personally, I find the above two essential.
The fish sauce can be left out.
Ril Thai Yellow Curry Sauce
kara coconut milk
Riltea fish sauce (optional)
How to Make Thai Curry Beef Brisket
Wash and cut the brisket into pieces and soak it in clean water for about 20 minutes to remove the blood. Dice the onion and reserve.
Take a stew pot and boil 900ml of water (if you have boiling water available this step can be omitted). Put half of the onion in the frying pan and reserve half for later. Add the drained beef brisket and stir-fry for 5 minutes.
Stir-fry the pieces of beef brisket for 5 minutes, without any blood on the surface. Pour the sautéed onions and brisket into the crock pot. Bring to a boil, then reduce heat and simmer for one hour (adjust the time according to the size of the brisket).
Peel the potatoes and cut the carrots into chunks, wash and cut them for later. Simmer the brisket for an hour, then add the curry paste and coconut milk, stirring well.
Continue to add the carrots, potatoes and half of the remaining onion. Cook, stirring, then reduce the heat to low and simmer for half an hour. Stir every few minutes to prevent a paste.
Add fish sauce and sugar to taste to your liking before serving.