Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Cut the beef into 4cm pieces. Brown in the oil and set aside. 2. Grind the lemon grass, garlic, ginger and coriander to a paste using a mortar and pestle or blender. Fry in the remains of the pan juices, add the curry paste and fry for a minute or two. Pour in the coconut cream and water and stir until it comes to the boil. Add the spices and the browned beef and any juices from the dish. Cook, partially covered, for 1 hour. 3. Add the potatoes and cook until tender, stirring occasionally. Finish the curry by stirring in the peanut butter and fish sauce and checking for seasonings. Adjust flavour with fish sauce, pepper and sugar as needed. 4. Garnish the finished curry with crushed roasted peanuts and serve with steamed white rice. Recipe by Jackie Passmore, Thai Ginger Restaurant, 61 Hardgrave Road, West End. Converted by MC_Buster. Per serving: 953 Calories (kcal); 65g Total Fat; (58% calories from fat); 17g Protein; 87g Carbohydrate; 4mg Cholesterol; 213mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 12 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
