Kaeng Sai Mai Rong Hai (Stew)
- 1 Portion red curry sauce (see
- -recipe)
- 1 c Beef stock
- 1 c Beef; diced
- 1 c Broccoli; cut up into
- -florets and sliced stems
Date: Fri, 19 Apr 1996 14:26:57 -0700
From: "Colonel I. F. K. Philpott"
The title of this note means "stew without tears"
method: In a medium pan bring the sauce and stock to a boil then turn down
the heat as low as it can go.
In a wok quickly stir fry the beef to seal it, and add it to the sauce.
Poach it for 30 minutes to an hour until it is tender, then add the
vegetables, turn up the heat and stir until the vegetables are barely
cooked.
See recipe "Red Curry Sauce".
CHILE-HEADS DIGEST V2 #298
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
From: "Colonel I. F. K. Philpott"
The title of this note means "stew without tears"
method: In a medium pan bring the sauce and stock to a boil then turn down
the heat as low as it can go.
In a wok quickly stir fry the beef to seal it, and add it to the sauce.
Poach it for 30 minutes to an hour until it is tender, then add the
vegetables, turn up the heat and stir until the vegetables are barely
cooked.
See recipe "Red Curry Sauce".
CHILE-HEADS DIGEST V2 #298
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
