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Tamarind Beef Curry HT MC Cambodian 45mins Cambodian
Name: samlaa ko phet Serves 4 Hot Beef Main Course Dairy Free Cambodia Asia Asian Ingredients 25g/1oz Compressed Tamarind Pulp 150ml/5fl.oz. Boiling Water 450g/1lb Beef
Fillet 2 Large Chillies, coarsely chopped 1 tbsp fresh Coriander 5cm/2-inches Fresh Root Galangal, peeled and chopped or
1 teasp Ground Galangal 1 stalk of Lemon Grass, chopped or 2 Teasp Ground Lemon
Grass 2 tbsp Vegetable Oil 1 Onion, chopped 2 Garlic Cloves, crushed 2 tbsp Fish Sauce 1 teasp Sugar 1 x 40g/14oz tin Coconut Milk 150g/+5oz Aubergines (egg plants) cut into 2.5cm/1-inch
cubes The Juice and grated rind of 1 Lime Instructions 1. Place
the tamarind pulp in a small mixing bowl, pour over the boiling water and set
aside to soften for 20 minutes. 2. Meanwhile, cut the meat into very thin strips
12mm/1/2inch wide and 5cm/2inches long. Set aside. 3. Place the chilli, coriander, galangal and lemon
grass in a food processor and process to a paste. Set aside. 4. Heat the oil in a large frying pan or wok, add the
onion and garlic and fry for 2 minutes. 5. Add the curry paste and fry stirring for
3 minutes then add the beef and stir fry for 3-4 minutes. 6. Add the
fish sauce, sugar and coconut milk and the water in which the tamarind has been
soaking to the beef (discard the tamarind pulp), mix well and simmer for 15
minutes. 7. Add the aubergine, lime juice and grated lime zest
and continue to simmer for about 5 minutes until the aubergines have softened.
Serve immediately.
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