Gaeng pa nuea yaang (grilled beef curry, country style)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | Dried red chili peppers; chopped & soaked in boiling water | |
| 7 | Cloves garlic | |
| 5 | Cloves shallots | |
| 1 | teaspoon | Peppercorns; black or white |
| 1 | tablespoon | Cilantro root; chopped |
| 5 | tablespoons | Lemon grass; sliced |
| 2 | tablespoons | Galangal; sliced |
| 1 | teaspoon | Lime zest |
| 1 | teaspoon | Shrimp paste |
| 2 | cups | Grilled beef; sliced |
| 5 | tablespoons | Fish sauce; Thai |
| 1 | teaspoon | Palm sugar |
| 2 | cups | Baby eggplant; chopped |
| 1 | cup | Balsam leaves |
| ½ | cup | Serrano peppers; shredded |
| ½ | cup | Kaffir lime leaves; shredded |
| 5 | cups | Water |
Directions
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" <cea260@...> on Jan 11, 1998