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Receta Kaeng Hanglay Thai Northern Style Beef Curry
by Global Cookbook

Kaeng Hanglay Thai Northern Style Beef Curry
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Ingredientes

  • 1 lb beef, cut into bite sized pcs
  • 2 c. coconut lowfat milk
  • 1 Tbsp. coriander seed
  • 1 Tbsp. cumin seed
  • 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 chilies), crumbled
  • 2 Tbsp. shallots, thinly sliced
  • 1 Tbsp. ginger, grated
  • 1 Tbsp. shrimp paste
  • 1 pch turmeric
  • 1/4 c. fish sauce
  • 1/4 c. tamarind juice

Direcciones

  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 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. Ingredients:Method: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 necessary extend the cooking process till the meat is tender.
  7. Serve with white (Jasmine) rice and the usual table condiments.