| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Seafood |
Thai |
4qr |
1 |
servings |
INGREDIENTS
| 1 |
kg |
Beef rib fingers |
| 3 |
tb |
Oil |
| 1 |
|
Lemon grass stem |
| 1 |
tb |
Crushed garlic |
| 1 |
tb |
Crushed ginger |
| 1 |
tb |
Finely chopped coriander stems and roots |
| 1 1/2 |
tb |
Musaman curry paste |
| 2 |
|
525 mls . cans coconut cream |
| 250 |
ml |
Water |
| 1 |
|
Piece cinnamon or cassia bark |
| 2 |
|
Cloves |
| 3 |
|
Cardamom pods |
| 3 |
md |
Potatoes; halved |
| 2 |
tb |
Peanut butter |
| 2 |
tb |
Fish sauce |
INSTRUCTIONS
1. Cut the beef into 4cm pieces. Brown in the oil and set aside.
2. Grind the lemon grass, garlic, ginger and coriander to a paste
using a mortar and pestle or blender. Fry in the remains of the pan
juices, add the curry paste and fry for a minute or two. Pour in the
coconut cream and water and stir until it comes to the boil. Add the
spices and the browned beef and any juices from the dish. Cook,
partially covered, for 1 hour.
3. Add the potatoes and cook until tender, stirring occasionally.
Finish the curry by stirring in the peanut butter and fish sauce and
checking for seasonings. Adjust flavour with fish sauce, pepper and
sugar as needed.
4. Garnish the finished curry with crushed roasted peanuts and serve
with steamed white rice.
Recipe by Jackie Passmore, Thai Ginger Restaurant, 61 Hardgrave Road,
West End.
Converted by MC_Buster.
Per serving: 953 Calories (kcal); 65g Total Fat; (58% calories from
fat); 17g Protein; 87g Carbohydrate; 4mg Cholesterol; 213mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0
Fruit; 12
1/2 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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