Kaeng Hanglay Thai Northern Style Beef Curry

Serving Size : 1
Ingredients

for prepare Kaeng Hanglay Thai Northern Style Beef Curry

:

Amount	Measure	Ingredient - Preparation Method
1	pound	beef - cut into bite sized
pieces kaeng hanglay thai northern style beef curry
2	cups	coconut milk
FOR THE CURRY PASTE kaeng hanglay thai northern style beef curry
1	tablespoon	coriander seed
1	tablespoon	cumin seed
3	tablespoons	very thinly sliced lemon grass
3	tablespoons	palm sugar
2	tablespoons	yellow bean sauce - (tao jiao)
2	tablespoons	garlic - minced
2	tablespoons	prik ki nu haeng - (dried red birdseye
chilies), crumbled kaeng hanglay thai northern style beef curry
2	tablespoons	shallots - thinly sliced
1	tablespoon	ginger - grated
1	tablespoon	shrimp paste
1	pinch	turmeric
1/4	cup	fish sauce
1/4	cup	tamarind juice

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

Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .