Recipe - Gaeng Pa Nuea Yaang (Grilled Beef Curry Country Style)

9 Dried red chili peppers;
chopped & soaked in boiling
water
7 Cloves garlic
5 Cloves shallots
1 teaspoon Peppercorns; black or white
1 tablespoon Cilantro root; chopped
5 tablespoon Lemon grass; cut or sliced up
2 tablespoon Galangal; cut or sliced up
1 teaspoon Lime zest
1 teaspoon Shrimp paste
2 cup Grilled beef; cut or sliced up
5 tablespoon Fish sauce; Thai
1 teaspoon Palm sugar
2 cup Baby eggplant; chopped
1 cup Balsam leaves
One half cup Serrano peppers; shredded
One half cup Kaffir lime leaves; shredded
5 cup Water

Drain chilis & reserve water to go as part of the 5 cups water called for
later. In a mortar & pestle or food processor grind together the first 8
ingredients into a paste. Add shrimp paste & mix well. Put the reserved
water and enough more to make 1 cup in a wok & bring to a boil while
bringing 4 more cups of water to a boil in a pot. Add paste mixture to wok
& boil until fragrant. Add grilled beef to wok, stir untilo blended. Season
with fish sauce & palm sugar, then pour mixtureinto the pot of boiling
water. Add eggplant, balsam leaves, chile & lime leaf shredds & mix well.
Transfer to serving platter & garnish with more chili shreds & whole balsam
leaves. Serve with steamed rice.

Nut. Analysis per serving:

315 calories, 12 grams fat, 24 grams carbohydrates, 29 grams protein, 72
milligrams cholesterol, 974 milligrams sodium, 35 percent of calories from
fat.

Recipe by: The Oriental Thai Cooking School in Bangkok Thailand

Posted to MCRecipe Digest V1 #1004 by "Christopher E. Eaves"
cea260@airmail.net on Jan 11, 1998