INGREDIENTS

INSTRUCTIONS

Source : Asian Cooking by John Mitchell
Submitted by : HChaplin on 9/7/97.
E-mail: hchaplin@ozemail.com.au
Cut the meat into chunks and place in bowl. Chop the shallots and place
half to one side. Chop the chillies (discarding seeds if a lesser heat is
desired), ginger, galangal and garlic and grind together with half the
shallots and 50ml of thin coconut milk. Pour this paste over the meat and
stir to ensure even coating. Set aside for at least 30 minutes. Then heat
the oil in a large frying pan and saute the remaining shallot until soft
(the longer taken over this step will greatly enhance the end result). Add
the meat and marinade and the coriander, cumin salt and pepper.. Saute this
mixture briefly then add the remaining thin coconut milk and bring to the
boil stirring continuously, then lower heat and allow to simmer until the
meat is tender. Finally add the thick cocnut milk and continue to cook
(uncovered) over medium heat until the liquid is almost completely
absorbed.
Posted to CHILE-HEADS DIGEST by Cameron Begg <begg.4@osu.edu> on Dec 08,
1998, converted by MM_Buster v2.0l.

A Message from our Provider:

“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”