Thursday, January 13, 2011

Panaeng Nuea

Stir-Fried Beef Curry
Its thick, rich sauce help make this a very popular dish. Try replacing the chicken an interesting variation.

Sauce:


Coconut milk 3 fluid ounces (90 ml)
2 tablespoons fish sauce (nam pla)
2 tablespoons sugar
6 kaffir lime leaves (Bai Ma-Grood)
1 tablespoon olive oil
2 tablespons Panaeng curry paste (nam Prik Panaeng, see below)
Tender beef 8 ounces (250 grams), sliced
1 / 8 cup chopped green bell pepper, pepper
1 / 8 cup chopped red pepper and pepper
1 / 4 cup finely chopped onion
2 tablespoons ground roasted peanuts
1 tablespoon cream of coconut
1 kaffir lime leaves (Bai Ma-Grood), sliced very thin






How to cook:

1. Combine sauce ingredients and set aside.
2. A large frying pan and add the oil and curry paste. Cook for 1 minute over low heat. Return to heat and brown the meat, add sauce. Cook, until the sauce thickens.
3. Add peppers, onions and ground peanuts. Cook 2 minutes, then pour the mixture into a bowl part. Cover with slices of coconut milk and lime leaves.


Nam Prik Panaeng
Panaeng Curry Paste

The name of this curry paste shows its Malaysian origin.

4 ounces (125 g) dried green jalapeno peppers ((ba Chee Prik Haeng)
1 / 4 cup coriander seeds (MED Pak Chi)
1 / 2 cup finely chopped onion or shallot
1 / 2 cup chopped garlic (Kratiem)
2 tablespoons galangal (kha)
2 tablespoons lime juice (piew ma Grood)
1 / 4 cup lemon grass / citronella (TA-Krai)
2 tablespoons shrimp paste (GAPI)
1 teaspoon salt

How to make:
Place all ingredients in a mortar and pestle to a thick paste process blender or destroyed. Store in a tight glass lid for future use - for ever keep.

*** Note the infant does not enter a course set. Depending on preferences.  ^V^

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