Yield: 1 servings
|\N \N||Peanut oil|
|1 tablespoon||Garlic; chopped fine|
|1 tablespoon||Galangal; chopped fine|
|1 tablespoon||Lemon grass; chopped fine|
|1 tablespoon||Thai basil; chopped|
|1½ pounds||Stewing beef; 1\" cubes|
|1½ cup||Coconut milk|
|2 tablespoons||Curry paste; (Thai Musaman)|
|1 tablespoon||Lime zest; shredded|
|1 tablespoon||Lime leaves; shredded|
|1 tablespoon||Fish sauce|
|1 teaspoon||Chili paste; up to 4|
|2 cups||Potatoes; cut into 1\" cubes|
|1 cup||Pearl onions|
First, prepare the curry paste and coconut milk seperately. Add the paste with some of the 'cream' form the coconut milk and heat until the oil starts to separate. Then, in a separate pan, heat peanut oil, garlic, galangal and lemon grass. Stir fry 1 minute until oil is aromatic.
Add beef and stir fry 3 minutes until lightly browned and add the curry paste/coconut cream mixture
Add the rest of the coconut milk, lime zest, lime leaves, basil, fish sauce and chili paste, bring to a boil, and reduce heat.
Simmer 45 minutes, until beef is tender.
When beef is just tender, add potatoes and onions to curry and simmer 30 minutes, until potatoes are cooked.
Yield - 6 cups
Posted to CHILE-HEADS DIGEST by Chet Bacon <hcbacon@...> on Jan 16, 1999, converted by MM_Buster v2.0l.