Kaeng phed (meat curry)

1 Servings

Ingredients

Quantity	Measure	Ingredient
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

Directions

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