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Written by yorky
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Sunday, 03 June 2007 |
- 6 cups Coconut milk
- 450 gm Beef, diced
- 2 tblsp Peanuts
- 10 Shallots, peeled
- 3 Bayleaves
- 5 Cardamom seeds, roasted
- 50 mm Cinnamon stick, roasted
- 45 gm Palm sugar
- 200 gm Potatoes, 20 mm diced
- 3 tblsp Fish sauce
- 3 tblsp Tamarind juice
Chili Paste
- 6 Dried red chilies
- 1 tsp Salt
- 1 tblsp Lemon grass, chopped
- 1 tsp Galanga, chopped
- 50 gm Shallots, chopped
- 10 Garlic cloves
- 1 tsp Fennel seeds
- 5 White peppercorns
- 1 tsp Shrimp paste
 Pan roast all the ingredients for the chili paste. Pound them all together into a fine paste.
Cook the chili paste in a wok with 2 cups of coconut milk for 5 minutes. Add the beef and fry until cooked. Add the remaining coconut milk, boil and simmer for 10 minutes.
Add the remaining ingredients and cook until the potatoes are tender (about 15 minutes). |
