Recipe - Kaeng Hanglay (Northern Style Beef Curry

1 pound Beef; cut into bite sized
pieces
2 cup Coconut milk

CURRY PASTE
3 tablespoon Very thinly cut or sliced up lemon
grass
3 tablespoon Palm sugar
2 tablespoon Yellow bean sauce (tao jiao)
2 tablespoon Garlic; minced
2 tablespoon Prik ki nu haeng (dried red
Birdseye chilis); crumbled
2 tablespoon Challots; thinly cut or sliced up
1 tablespoon Ginger; grated
1 tablespoon Shrimp paste
1 tablespoon Coriander seed
1 tablespoon Cumin seed
1 pn Turmeric
One fourth cup Fish sauce
One fourth cup Tamarind juice

Date: Wed, 19 Jun 1996 15:15:17 0700

From: "Colonel I. F. K. Philpott" colonel@korat1.vukorat.ac.th
This is a curry in the northern style. It could also be made with pork or
chicken, in which case the cooking time must be shortened.

Note that traditional (Lea & Perrins) Worcestershire sauce is a matured
mixture of fish sauce and tamarind juice, and as such is a very good
substitute for the fish sauce and tamarind juice in this recipe.

simmer the beef in the coconut milk for 30 minutes in a covered saucepan.

toast the coriander and cumin seeds until fragrant, and grate. Combine all
the curry paste ingredients and process to a fine paste.

After the beef is cooked until tender, add the curry paste, stir to
combine, and continue to simmer, covered for 10 minutes.

Since the beef is simmered it is possible to use cheaper (tougher) cuts of
meat. If necesary extend the cooking process until the meat is tender.

Serve with white (Jasmine) rice, and the usual table condiments.

CHILEHEADS DIGEST V3 #018

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