Stir-Fried Beef Curry
Its rich thick sauce helps to make this a very popular dish. Try replacing the beef with chicken for an interesting variation.
Sauce:3 fl oz (90 ml) coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons sugar
6 kaffir lime leaves (bai ma-grood)
1 tablespoon oil
2 tablespons Panaeng curry paste (nam prik panaeng, see below)
8 oz (250 g) tender beef, sliced
1/8 cup sliced green bell pepper/capsicum
1/8 cup sliced red bell pepper/capsicum
1/4 cup sliced onions
2 tablespoons ground roasted peanuts
1 tablespoon coconut cream
1 kaffir lime leaf (bai ma-grood), very thinly sliced
How to cook:
1. Mix together the ingredients
for the sauce and set aside.
2. Heat a large skillet and add the oil and curry paste. Cook for 1 minute on low heat. Return the temperature to high and saute the beef, adding the sauce. Cook until the sauce is thick.
3. Add the sliced peppers, onions and ground peanuts. Cook for 2 minutes, then pour the mixture into a serving bowl. Top with the coconut cream and lime leaf strips.
Panaeng Curry Paste
The name of this curry paste shows its Malaysian origin.
4 oz (125 g) dried green
jalapeno peppers ((prik chee fa haeng)
1/4 cup coriander seed (med pak chee)
1/2 cup chopped onions or shallots
1/2 cup chopped garlic (kratiem)
2 tablespoons chopped galangal (kha)
2 tablespoons kaffir lime skin (piew ma-grood)
1/4 cup chopped lemon grass/citronella (ta-krai)
2 tablespoons shrimp paste (gapi)
1 teaspoon salt
How to make:
Place all the ingredients in a mortar and crush with the pestle to form a thick paste, or process in a blender. Store in a jar with a tight-fitting lid for future use - it will keep indefinitely.
MAKES 3 CUPS
Information from: "Thailand the Beautiful Cookbook". Buy this and other cooks book at amazon.com.