INGREDIENTS

INSTRUCTIONS

Date: Thu, 13 Jun 1996 10:18:08 -0700  From: "Colonel I. F. K.
Philpott" <colonel@korat1.vu-korat.ac.th>  Subject: [THAI] phraram long
song (meat in a peanut sauce)  There are a number of possible
translations of the title of this dish,  which is from the milder
"Royal Thai" tradition. Phraram is the name  given in Thai to the God
Rama, or the title of the King. The title  can be translated by those
of a poetic nature to mean food so good it  makes the king cry...
Because this is a mild, Royal Thai, dish, I give two methods, which
differ slightly in that one is mild and has complex flavors, the  other
is more in line with the country tradition of not throwing away
anything that can be eaten, and is a little more potent, as suits the
provincial palatte.  This dish can be made with pork, beef, chicken or
shrimp. shrimp  require less cooking and beef rather more. This version
is made with  pork  Note that phak bung is very common - almost a weed
- in Thailand. In  the West where it is probably unobtainable, use
spinach or kale.  Heat a wok, and add three tablespoons of peanut oil,
add one teaspoon  of slivered garlic, and sautee until the garlic is
just changing  color. Remove and discard the garlic. Add 4 'coins' of
ginger, 1" in  diameter, and an eigth of an inch thick, and sautee for
1 minute,  remove and discard. take 4 red chilis and destalk them, cut
them in  half and tap them on the counter to remove loose seeds, sautee
for 1  minute, remove and discard. Now add one teaspoon of curry powder
and  stir until absorbed into the flavored oil.  For the provincial
version, to the hot oil add 1 tablespoon of  slivered garlic, one
tablespoon of slivered ginger, and 1 tablespoon  of very thinly sliced
chilis, including the seeds, then remove the  flavorants, add 1
tablespoon of curry powder and blend into the oil.  The garlic, ginger
and chili is then blended to a fine paste and  retained to be added
later.  Now stir fry the meat for about 1 minute, and remove it from
the oil  whilst you prepare the sauce.  Fry the peanuts for about 5
minutes in the oil, then remove them and  blend them to a fine paste,
and return the paste to the oil, adding  the curry paste and stirring
until aromatic (if you can't find curry  paste use a further tablespoon
of curry powder), now slowly add the  coconut milk, stirring constantly
to blend, and then add the  remaining sauce ingredients, then bring to
a gentle simmer.  If preparing the provincial version, return the oil
flavorants to the  mix at this time.  Add the meat, and return to the
simmer, cover and simmer, stirring  occasionally for about 20 minutes,
until the meat is tender.  Add the vegetables, turn the heat up and
boil vigorously for 1 minute.  Serve with jasmine rice.  We cooked this
to check the recipe in a 16" wok that is 6" deep - if  your wok is
smaller or shallower you may not wish to have this much  sauce in a
wok, and of course you can complete the recipe in a medium  saucepan.
CHILE-HEADS DIGEST V3 #012  From the Chile-Heads recipe list.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 240
Calories From Fat: 180
Total Fat: 21.5g
Cholesterol: <1mg
Sodium: 106.1mg
Potassium: 284.5mg
Carbohydrates: 9.4g
Fiber: 1.8g
Sugar: 3.3g
Protein: 6.7g