| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Seafood |
Thai |
Thailand, India, Main dish, Beef/veal, Update |
4 |
Servings |
INGREDIENTS
| 1 1/8 |
lb |
Steak, cut into 2 cm cubes |
| 1 |
c |
Thin coconut milk |
| 1 |
c |
Thick coconut milk |
| 1 |
tb |
Muslim curry paste |
| 1 |
md |
Potato,cut into 2 cm cubes |
| 1 |
sm |
Onion |
| 1/8 |
lb |
Raw peanuts, skinned |
| 1 |
ts |
Cardamon pods |
| 1 |
tb |
Lemon juice |
| 3 |
tb |
Tamarind water |
| 1 |
tb |
Nam pla (Thai fish sauce) |
INSTRUCTIONS
cooked, that is it gives off a strong curry fragrance. Return the meat to
the pan, toss it in the paste and fry for a further 3-4 mins. Pourthe
remainder of the coconut milk back in, and simmer for a further 10 mins.
until the suace thickens and the oil separates and forms a layer on the
surface. Add the potato, onion, peanuts, cardamon, lemon juice, tamarind
water, nam pla, and the thick coconut milk. Simmer for a further 30 mins.
or until the meat and vegetables are cooked. Taste and adjust the seasoning
with nam pla, lemon juice or tamarind as necessary. A few mins before
serving, add the chilli.
This gaeng is popular with the Thai Muslims, and they generally would not
eat the other varieties of Thai curry. Buddhist (and the Christians) Thais
are not so fussy, and eat Gaeng Masaman as well as the rest. Naturally,
this is one dish in which one would not subtitute pork for the beef.
From: The Thai Cookbook, Authentic Recipes for Your Kitchen Typed by: Joell
Abbott 8/94
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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