| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Meat | 4 | Servings | |
INGREDIENTS
| 5 | c | Red curry cambogee (see recipe) |
| 3/4 | lb | Beef; diced |
| 2 | Potatoes; peeled & diced | |
| 1/2 | c | Peanuts; chopped |
| 2 | c | Bean sprouts |
INSTRUCTIONS
Recipe By: Richard Sterling Heat the curry sauce and add the meat and potatoes. Simmer for 20 to 30 minutes or until the meat and potatoes are done. Garnish with the peanuts and serve over the bean sprouts. NOTES : Heat Scale: Medium [email protected] 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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