kaeng phed (meat curry)

Categories
Vietnam
Update
Yield
1 Servings
MeasureIngredient
¾ teaspoon Dried ground chili peppers
½ teaspoon Freshly ground black pepper
1 teaspoon Ground caraway seeds
1 teaspoon Ground coriander
1 teaspoon Salt
¼ cup Finely shredded cabbage
2 tablespoons Minced green onions
2 eaches Cloved of garlic, minced
2 teaspoons Grated lemon rind
¼ teaspoon Basil
3 pounds Top sirloin, 1/4" thick
5 cups Coconut cream
2 teaspoons Shrimp or anchovy paste

Pound or chop together the chili peppers, black pepper, caraway seeds, coriander, salt, cabbage, shallots, garlic, lemon rind, and basil. Cut the meat in 1"x4" strips. Bring half of the coconut cream to a boil, add the meat, cover and cook over low hat for 20 minutes. Stir in the spice mixutre, shrimp paste, and remaining coconut cream. Cook 15 minutes longer. Serve with rice. Kaeng Phed

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