| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy, Seafood |
Thai |
|
1 |
Servings |
INGREDIENTS
|
|
Peanut oil |
| 1 |
T |
Garlic, chopped fine |
| 1 |
T |
Galangal, chopped fine |
| 1 |
T |
Lemon grass, chopped fine |
| 1 |
T |
Thai basil, chopped |
| 1 1/2 |
lb |
Stewing beef, 1" cubes |
| 1 1/2 |
c |
Coconut milk |
| 2 |
T |
Curry paste, Thai Musaman |
| 1 |
T |
Lime zest, shredded |
| 1 |
T |
Lime leaves, shredded |
| 1 |
T |
Fish sauce |
| 1 |
t |
Chili paste, up to 4 |
| 2 |
c |
Potatoes, cut into 1" cubes |
| 1 |
c |
Pearl onions |
INSTRUCTIONS
First, prepare the curry paste and coconut milk seperately. Add the
paste with some of the 'cream' form the coconut milk and heat until
the oil starts to separate. Then, in a separate pan, heat peanut oil,
garlic, galangal and lemon grass. Stir fry 1 minute until oil is
aromatic. Add beef and stir fry 3 minutes until lightly browned and
add the curry paste/coconut cream mixture Add the rest of the coconut
milk, lime zest, lime leaves, basil, fish sauce and chili paste, bring
to a boil, and reduce heat. Simmer 45 minutes, until beef is tender.
When beef is just tender, add potatoes and onions to curry and simmer
30 minutes, until potatoes are cooked. Yield - 6 cups Posted to
CHILE-HEADS DIGEST by Chet Bacon <hcbacon@connix.com> on Jan 16, 1999,
converted by MM_Buster v2.0l.
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