Kaeng Hanglay Thai Northern Style Beef Curry Recipe
Servings: 1
Ingredients
- 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
Directions
- 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.
- 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.
- Ingredients:Method:Simmer the beef in the coconut lowfat milk for 30 min in a covered saucepan.
- Toast the coriander and cumin seeds till fragrant and grate. Combine all the curry paste ingredients and process to a fine paste.
- After the beef is cooked till tender, add in the curry paste, stir to combine, and continue to simmer, covered for 10 min.
- 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.
- Serve with white (Jasmine) rice and the usual table condiments.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 685g | |
| Calories 1522 | |
| Calories from Fat 885 | 58% |
| Total Fat 100.28g | 125% |
| Saturated Fat 52.7g | 211% |
| Trans Fat 0.0g | |
| Cholesterol 263mg | 88% |
| Sodium 6082mg | 253% |
| Potassium 2166mg | 62% |
| Total Carbs 73.81g | 20% |
| Dietary Fiber 11.2g | 37% |
| Sugars 46.85g | 31% |
| Protein 85.14g | 136% |
