Phaenang Nuea (Dry Beef Curry) แพนงเนื้อ
A southern style
of cooking beef, hot and fragrant with typically Indian spices. The use of palm
sugar, peanuts and kaffir lime leaves, however, is distinctly Thai.
ingredient |
1 tablespoon
coriander seeds, ground
2 teaspoons
cumin seeds, ground
3 tablespoons
Mussaman curry paste
½ cup coconut
cream
400 g beef, cut
into thin strips
1 ½ cup ground
roasted peanuts
2 ½ tablespoons
fish sauce
¼ teaspoons salt
3 tablespoons
chopped palm sugar
6 kaffir lime
leaves, torn in half
1 red chilli,
thinly sliced
step
Mix the ground
coriander and cumin with the Mussaman curry paste. Heat coconut cream until
some of the oil surfaces, then add the curry paste and slowly bring to the
boil, stirring constantly. Put in beef strips and cook for 5 minutes, add
remaining coconut milk and the rest of ingredients except for the kaffir lime
leaves and chilli. Stir well and simmer until the meat is tender. Add the
kaffir lime leaves and chillies, remove from the heat and serve with white rice.
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