Yield: 1 servings
Measure | Ingredient |
---|---|
\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.