Archive for October, 2008
Mae Ploy Thai Matsaman Curry Paste
Galengal
Fresh Lemon Grass
Thai Coconut Milk (shake it before opening to mix)
Chicken/Pork/Beef (Cubed)
Green/Yellow Beans, Broccoli, Spinach (Choose one or all)
Tomatoes or onions (optional)
Peanut Oil
In a Wok or sauce pan pour peanut oil. Heat to med, add 3-4 tablespoons of Curry Paste. With a spoon chop/mix the curry with the oil as it heats. Thinly slice 1 inch of lemon grass, dice into tiny pieces and add to curry. Chop galengal to taste and add to curry. Add meat in 1/2 cubes, stir to coat and cook.
When browned remove from heat and put heat on low. Return pot to heat and add coconut milk. Cover and warm milk slowly. Add vegatables. Serve when vegtables are cooked to liking.
Posted by
admin Date:
Monday, October 27, 2008
Categories:
Recipes, Thai
Tags:
Thai Matsaman Curry Chicken Pork Beef
Galengal
Fresh Lemon Grass
Thai Coconut Milk (shake it before opening to mix)
Chicken/Pork/Beef
Green/Yellow Beans, Broccoli, Spinach (Choose one or all)
Tomatoes or onions (optional)
Peanut Oil
In a Wok or sauce pan pour peanut oil. Heat to med, add 3-4 tablespoons of Curry Paste. With a spoon chop/mix the curry with the oil as it heats. Thinly slice 1 inch of lemon grass, dice into tiny pieces and add to curry. Chop galengal to taste and add to curry. Add meat in 1/2 cubes, stir to coat and cook.
When browned remove from heat and put heat on low. Return pot to heat and add coconut milk. Cover and warm milk slowly. Add vegatables. Serve when vegtables are cooked to liking.
Posted by
admin Date:
Monday, October 27, 2008
Categories:
Recipes, Thai
Tags:
Panang Curry
Posted by
admin Date:
Monday, October 27, 2008
Categories:
Political Humor
Tags:
| Measure |
Ingredient |
| 2 pounds |
Beef or mutton |
| 2 mediums |
Onions |
| 2 cloves |
Garlic |
| 1 tablespoon |
Chopped ginger |
| 3 tablespoons |
Oil |
| 1 small |
Stick cinnamon |
| 5 |
Whole cloves |
| 3 teaspoons |
Ground coriander |
| 1 teaspoon |
Cumin |
| 1 teaspoon |
Black pepper |
| 1 teaspoon |
Chili powder (or to taste) |
| ½ teaspoon |
Ground fennel |
| 3 tablespoons |
Desiccated (finely shredded) coconut |
| 4 cups |
Thin coconut milk |
| 2 teaspoons |
Salt |
| ¼ cup |
Tamarind liquid |
| 1 cup |
Thick coconut milk |
Instructions
Cut meat into largish cubes. Finely slice one onion and set aside. Chop other onion, and blend with garlic and ginger in a blender until a smooth puree, adding 2 tbs. thin coconut milk if necessary. Put meat into a bowl, mix well with ground ingredients and blended paste, and mix well. set aside. Heat oil and fry thinly sliced onion and whole spices, stirring occasionally, until onion is soft, and starts to turn golden. Add meat and fry until meat changes color. Add ground spices, coconut, thin coconut milk, and salt. Stir while bringing to boil, and continue stirring for about 10 mins. Simmer uncovered until meat is almost tender. Add tamarind liquid, stir well and simmer until liquid is almost dry. Add thick coconut milk, stirring constantly, and allow to simmer again until oil separates from gravy and curry is very dry.
Posted by
admin Date:
Monday, October 6, 2008
Categories:
Thai
Tags:
