| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Seafood, Dairy |
Cambodian |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Tender beef; thinly sliced across the grain; and cut into 1"x3" pieces |
| 2 |
tb |
Yellow curry paste |
| 1 |
ts |
Ground coriander |
| 1 |
tb |
Fish sauce |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
Oil |
| 1/4 |
c |
Medium or thick coconut milk |
| 2 |
|
Stalks lemon grass; sliced thin (only use the white part) |
| 1 |
|
Head garlic; separated into cloves and peeled |
| 1 |
ts |
Salt |
| 3 |
sl |
Fresh galangal; minced |
| 8 |
|
Strips Kaffir lime peel; soaked until soft; and minced |
| 1/2 |
ts |
Turmeric |
INSTRUCTIONS
YELLOW CURRY SAUCE
Grilled Beef Cambodian style (Char kroeung)
Thread beef on skewers. Combine remaining ingredients, and rub mixture
over beef. Let marinate 30 min. Grill over a hot fire until lightly
browned, 1-2 min. Serve with Spicy Lime Sauce.
Yellow Curry Sauce: I can buy this, but making your own is better. Yellow
curries usually don't contain chiles. Combine all ingredients, pound in a
mortar or blend to a paste. Refrigerate until ready to use.
Michael Bowers <bowers@elsie.ucdavis.edu>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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