| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy, Seafood |
Thai |
|
1 |
servings |
INGREDIENTS
|
|
Peanut oil |
| 1 |
tb |
Garlic; chopped fine |
| 1 |
tb |
Galangal; chopped fine |
| 1 |
tb |
Lemon grass; chopped fine |
| 1 |
tb |
Thai basil; chopped |
| 1 1/2 |
lb |
Stewing beef; 1" cubes |
| 1 1/2 |
c |
Coconut milk |
| 2 |
tb |
Curry paste; (Thai Musaman) |
| 1 |
tb |
Lime zest; shredded |
| 1 |
tb |
Lime leaves; shredded |
| 1 |
tb |
Fish sauce |
| 1 |
ts |
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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