Yield: 1 Servings
| 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 |
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