| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Thai |
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 3 |
tb |
Cooking oil |
| 2 |
|
Onions – sliced |
| 2 |
|
Cloves garlic – peeled and crushed |
| 5 |
|
Cm; (2") piece fresh |
|
|
; root ginger – |
|
|
; peeled and finely |
|
|
; chopped |
| 2 |
tb |
Schwartz Hot Thai Curry Blend |
| 1 |
ts |
Schwartz Ground Lemon Grass |
| 100 |
g |
Dessicated coconut; (4oz) |
| 450 |
g |
Rump steak – cut into thin strips; (1lb) |
| 100 |
g |
Creamed coconut and 300ml; (1/2 pint) hot water |
|
|
; blended together |
|
|
; (4oz) |
| 1 |
ts |
Salt |
INSTRUCTIONS
Heat the oil and fry the onion, garlic, ginger, Curry Blend and Lemon Grass
for 3-4 minutes. Add the desiccated coconut and fry for a further minute.
Add the steak and fry until the redness has disappeared. Add the coconut
milk and salt and stir thoroughly. Simmer, uncovered, for 40 minutes or
until the liquid has evaporated and the curry is very dry. Stir
occasionally.
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Converted by MM_Buster v2.0l.
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