| 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 SirRedhawk@aol.com
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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