Gaeng Pa Nuea Yaang (Grilled Beef Curry, Country Style)
- 9 Dried red chili peppers;
- -chopped & soaked in boiling
- -water
- 7 Cloves garlic
- 5 Cloves shallots
- 1 ts Peppercorns; black or white
- 1 tb Cilantro root; chopped
- 5 tb Lemon grass; sliced
- 2 tb Galangal; sliced
- 1 ts Lime zest
- 1 ts Shrimp paste
- 2 c Grilled beef; sliced
- 5 tb Fish sauce; Thai
- 1 ts Palm sugar
- 2 c Baby eggplant; chopped
- 1 c Balsam leaves
- 1/2 c Serrano peppers; shredded
- 1/2 c Kaffir lime leaves; shredded
- 5 c Water
Drain chilis & reserve water to go as part of the 5 cups water called for
later. In a mortar & pestle or food processor grind together the first 8
ingredients into a paste. Add shrimp paste & mix well. Put the reserved
water and enough more to make 1 cup in a wok & bring to a boil while
bringing 4 more cups of water to a boil in a pot. Add paste mixture to wok
& boil until fragrant. Add grilled beef to wok, stir untilo blended. Season
with fish sauce & palm sugar, then pour mixtureinto the pot of boiling
water. Add eggplant, balsam leaves, chile & lime leaf shredds & mix well.
Transfer to serving platter & garnish with more chili shreds & whole balsam
leaves. Serve with steamed rice.
Nut. Analysis per serving:
315 calories, 12 grams fat, 24 grams carbohydrates, 29 grams protein, 72
milligrams cholesterol, 974 milligrams sodium, 35 percent of calories from
fat.
Recipe by: The Oriental Thai Cooking School in Bangkok Thailand
Posted to MC-Recipe Digest V1 #1004 by "Christopher E. Eaves"
on Jan 11, 1998
later. In a mortar & pestle or food processor grind together the first 8
ingredients into a paste. Add shrimp paste & mix well. Put the reserved
water and enough more to make 1 cup in a wok & bring to a boil while
bringing 4 more cups of water to a boil in a pot. Add paste mixture to wok
& boil until fragrant. Add grilled beef to wok, stir untilo blended. Season
with fish sauce & palm sugar, then pour mixtureinto the pot of boiling
water. Add eggplant, balsam leaves, chile & lime leaf shredds & mix well.
Transfer to serving platter & garnish with more chili shreds & whole balsam
leaves. Serve with steamed rice.
Nut. Analysis per serving:
315 calories, 12 grams fat, 24 grams carbohydrates, 29 grams protein, 72
milligrams cholesterol, 974 milligrams sodium, 35 percent of calories from
fat.
Recipe by: The Oriental Thai Cooking School in Bangkok Thailand
Posted to MC-Recipe Digest V1 #1004 by "Christopher E. Eaves"
