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Рецепт Kaeng Hanglay (Northern Style Beef Curry
by Global Cookbook

Kaeng Hanglay (Northern Style Beef Curry
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Ингредиенты

  • 1 lb Beef, cut into bite sized pcs
  • 2 c. Coconut lowfat milk
  • 3 Tbsp. Very thinly sliced lemon grass
  • 3 Tbsp. Palm sugar
  • 2 Tbsp. Yellow bean sauce (tao jiao)
  • 2 Tbsp. Garlic, chopped
  • 2 Tbsp. Prik ki nu haeng (dry red Birdseye chilis), crumbled
  • 2 Tbsp. Challots, thinly sliced
  • 1 Tbsp. Ginger, grated
  • 1 Tbsp. Shrimp paste
  • 1 Tbsp. Coriander seed
  • 1 Tbsp. Cumin seed
  • 1 pch Turmeric
  • 1/4 c. Fish sauce
  • 1/4 c. Tamarind juice

Инструкции

  1. This is a curry in the northern style. It could also be made with pork or possibly chicken, in that case the cooking time must be shortened.
  2. Note which traditional (Lea & Perrins) Worcestershire sauce is a matured mix of fish sauce and tamarind juice, and as such is a very good substitute for the fish sauce and tamarind juice in this recipe.
  3. simmer the beef in the coconut lowfat milk for 30 min in a covered saucepan.
  4. toast the coriander and cumin seeds till fragrant, and grate. Combine all the curry paste ingredients and process to a fine paste.
  5. After the beef is cooked till tender, add in the curry paste, stir to combine, and continue to simmer, covered for 10 min.
  6. Since the beef is simmered it is possible to use cheaper (tougher) cuts of meat. If necesary extend the cooking process till the meat is tender.
  7. Serve with white (Jasmine) rice, and the usual table condiments.