Gaeng pa nuea yaang (grilled beef curry, country style)

4 Servings

Ingredients

Quantity Ingredient
9 Dried red chili peppers; chopped & soaked in boiling water
7 Cloves garlic
5 Cloves shallots
1 teaspoon Peppercorns; black or white
1 tablespoon Cilantro root; chopped
5 tablespoons Lemon grass; sliced
2 tablespoons Galangal; sliced
1 teaspoon Lime zest
1 teaspoon Shrimp paste
2 cups Grilled beef; sliced
5 tablespoons Fish sauce; Thai
1 teaspoon Palm sugar
2 cups Baby eggplant; chopped
1 cup Balsam leaves
½ cup Serrano peppers; shredded
½ cup Kaffir lime leaves; shredded
5 cups Water

Directions

Drain chilis & reserve water to go as part of the 5 cups water called for later. In a mortar & pestle or food processor grind together the first 8 ingredients into a paste. Add shrimp paste & mix well. Put the reserved water and enough more to make 1 cup in a wok & bring to a boil while bringing 4 more cups of water to a boil in a pot. Add paste mixture to wok & boil until fragrant. Add grilled beef to wok, stir untilo blended. Season with fish sauce & palm sugar, then pour mixtureinto the pot of boiling water. Add eggplant, balsam leaves, chile & lime leaf shredds & mix well.

Transfer to serving platter & garnish with more chili shreds & whole balsam leaves. Serve with steamed rice.

Nut. Analysis per serving:

315 calories, 12 grams fat, 24 grams carbohydrates, 29 grams protein, 72 milligrams cholesterol, 974 milligrams sodium, 35 percent of calories from fat.

Recipe by: The Oriental Thai Cooking School in Bangkok Thailand Posted to MC-Recipe Digest V1 #1004 by "Christopher E. Eaves" <cea260@...> on Jan 11, 1998

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