Kaeng Hanglay (Northern Style Beef Curry
- 1 lb Beef; cut into bite sized
- -pieces
- 2 c Coconut milk
--------------------------------CURRY PASTE--------------------------------
3 tb Very thinly sliced lemon
-grass
3 tb Palm sugar
2 tb Yellow bean sauce (tao jiao)
2 tb Garlic; minced
2 tb Prik ki nu haeng (dried red
-Birdseye chilis); crumbled
2 tb Challots; thinly sliced
1 tb Ginger; grated
1 tb Shrimp paste
1 tb Coriander seed
1 tb Cumin seed
1 pn Turmeric
1/4 c Fish sauce
1/4 c Tamarind juice
Date: Wed, 19 Jun 1996 15:15:17 -0700
From: "Colonel I. F. K. Philpott"
This is a curry in the northern style. It could also be made with pork or
chicken, in which case the cooking time must be shortened.
Note that traditional (Lea & Perrins) Worcestershire sauce is a matured
mixture of fish sauce and tamarind juice, and as such is a very good
substitute for the fish sauce and tamarind juice in this recipe.
simmer the beef in the coconut milk for 30 minutes in a covered saucepan.
toast the coriander and cumin seeds until fragrant, and grate. Combine all
the curry paste ingredients and process to a fine paste.
After the beef is cooked until tender, add the curry paste, stir to
combine, and continue to simmer, covered for 10 minutes.
Since the beef is simmered it is possible to use cheaper (tougher) cuts of
meat. If necesary extend the cooking process until the meat is tender.
Serve with white (Jasmine) rice, and the usual table condiments.
CHILE-HEADS DIGEST V3 #018
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
3 tb Very thinly sliced lemon
-grass
3 tb Palm sugar
2 tb Yellow bean sauce (tao jiao)
2 tb Garlic; minced
2 tb Prik ki nu haeng (dried red
-Birdseye chilis); crumbled
2 tb Challots; thinly sliced
1 tb Ginger; grated
1 tb Shrimp paste
1 tb Coriander seed
1 tb Cumin seed
1 pn Turmeric
1/4 c Fish sauce
1/4 c Tamarind juice
Date: Wed, 19 Jun 1996 15:15:17 -0700
From: "Colonel I. F. K. Philpott"
This is a curry in the northern style. It could also be made with pork or
chicken, in which case the cooking time must be shortened.
Note that traditional (Lea & Perrins) Worcestershire sauce is a matured
mixture of fish sauce and tamarind juice, and as such is a very good
substitute for the fish sauce and tamarind juice in this recipe.
simmer the beef in the coconut milk for 30 minutes in a covered saucepan.
toast the coriander and cumin seeds until fragrant, and grate. Combine all
the curry paste ingredients and process to a fine paste.
After the beef is cooked until tender, add the curry paste, stir to
combine, and continue to simmer, covered for 10 minutes.
Since the beef is simmered it is possible to use cheaper (tougher) cuts of
meat. If necesary extend the cooking process until the meat is tender.
Serve with white (Jasmine) rice, and the usual table condiments.
CHILE-HEADS DIGEST V3 #018
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
