From mightymidget69@hotmail.com Mon Jul 12 11:17:06 2004 Date: Sat, 10 Jul 2004 12:50:12 +0100 (BST) From: mightymidget69@hotmail.com Reply-To: currygalore@smartgroups.com To: currygalore@smartgroups.com Subject: [currygalore] RE: Thai Curries Colonel Ian F. Khuntilanont-Philpott's Recipes Chapter 5 Main Dishes - Meats, Beef (Dates in parentheses are the approximate dates of posting to Chile-Heads - GDN 1/18/99) Contents: [THAI] neua pad kimao (beef flambe) (2/23/97) * Grilled beef in fish sauce with chile. (4/6/96) [THAI] kaeng hanglay [Northern style beef curry] (6/23/96) neua wan (8/9/96) neua pad prik (beef with chilis) I (6/23/96) [THAI] neua pad prik (beef with chilis) II (6/23/96) Nuea Pad Nam Man Hoy (2/26/96) neua pad bai kaprao (Beef stir fried with Holy Basil) (7/4/96) [THAI] neua pad prik III (pepper steak)(11/13/96) seua rong hai (barbequed beef)(5/19/96) Thai Neua Yang (charcoal broiled beef in a hot/sweet sauce)(3/23/96) khaifu sai ahahn farang paeng (omelettes) (3/30/96) -------------------------------------------------- [THAI] neua pad kimao (beef flambe) (2/23/97) (11/11/96) Description This is perhaps one for the adventurous - or the outdoor chef? - for not only is the meal cooked in very hot oil, but it is deliberately flamed at the end! Because of this I recomend you use a wok, not a skillet, at least 16 inches in diameter and 6 inches deep, or a sauti pan, at least 16" in diameter and 4" deep. maekhong is the generic name for Thai whiskeys derived from rice liquour. It is also the name of one of the popular (and relatively cheap) brands. However if you prefer, or simply can't get Thai whiskey, you can use any whiskey, whisky, brandy or rum you choose! Ingredients 1 cup beef, sliced thinly, diagonally across the grain 1 cup of maekhong (whiskey), warmed, for flambi 3 tablespoons prik ki nu daeng (red birdseye chilis), thinly sliced 1 tablespoon kratiem (garlic), thinly sliced 1 tablespoon kha (galangal) thinly sliced 1 tablespoon hom daeng (shallots), thinly sliced 1 tablespoon nam pla (fish sauce) 1 tablespoon nam makham piag (tamarind juice) 3 bai makrut (kaffir lime leaves), torn, or 1 teaspoon lime zest 1 teaspoon nam tan paep (palm sugar) Method Place a wok over very high heat and stir fry the ingredients quickly, stirring or shaking the wok vigorously to prevent the meat burning. Add 1 cup of warmed maekhong (rice whikey) to the wok and tip it to cause it to ignite. After about 30 seconds if it is still burning place the lid on the wok to kill the flames. Serving & Storage Serve with the usual table condiments and white rice. On a cold night the best "wine" to go with this is whiskey (good sippin' whiskey), warmed in the style of sake. On a hot summer hight, accompany it with a robust, and well chilled beer, such as Singha or Beer Chang (a Thai product of the Carlsberg breweries that is 9% by volume alcohol!) -------------------------------------------------- (* Note: I do not think this one was posted by the Colonel - style and no sig. line - G. Nelson 1/18/99) Grilled beef in fish sauce with chile. (4/6/96) This is a great snack with a few beers. 1/2 litre Thai fish sauce 3-4 Habs 1/2 - 1 kg Roastbeef or any firm steak cut in 1/2 inch slices Melted butter Let a few habs marinate in a jar with Thai fish sauce, about 1/2 quart / 1/2 litre, for a week. Marinate the beef only for 15-20 minutes as the fish sauce is quite salty. Grill until done over charcoal. Brush with butter. Slice wery thin diagonally. Dip in the following recipie. 100 ml Thai fish sauce 10 ml Soy sauce, Kikkoman 25 ml Thai oystersauce 5 Thai chile, fresh, chopped very fine 1/2 Thai chile, dried, ground 1/2 tsp sugar Another popular Thai snack is "Three flavoured chicken", it has nothing to do with chicken. On a big plate arrange about 1/2 cup each of the following : Thai red and green fresh chile, whole Dried shrimps, small Peanuts Ginger, fresh, cut in peanut sized small cubes Lemongrass, the bulby thick part only, cubed Shallots, cut in small cubes ;) Limes, cut in wedges, each wedge cut in three with the skin still on ; choose organic grown With your hand or a spoon take a piece of each and munch. Many thais cut out the lemongrass. -------------------------------------------------- [THAI] kaeng hanglay [Northern style beef curry] (6/23/96) This is a curry in the northern style. It could also be made with pork or chicken, in which case the cooking time must be shortened. Note that traditional (Lea & Perrins) Worcestershire sauce is a matured mixture 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 1 pound of beef, cut into bite sized pieces 2 cups of coconut milk for the curry paste 3 tablespoons of very thinly sliced lemon grass 3 tablespoons of palm sugar 2 tablespoons of yellow bean sauce (tao jiao) 2 tablespoons of garlic, minced 2 tablespoons prik ki nu haeng (dried red birdseye chilis), crumbled 2 tablespoons of challots, thinly sliced 1 tablespoon ginger, grated 1 tablespoon shrimp paste 1 tablespoon coriander seed 1 tablespoon cumin seed pinch turneric quarter cup fish sauce quarter cup tamarind juice method simmer the beef in the coconut milk for 30 minutes in a covered saucepan. toast the coriander and cumin seeds until fragrant, and grate. Combine all the curry paste ingredients and process to a fine paste. After the beef is cooked until tender, add the curry paste, stir to combine, and continue to simmer, covered for 10 minutes. == Since the beef is simmered it is possible to use cheaper (tougher) cuts of meat. If necesary extend the cooking process until the meat is tender. Serve with white (Jasmine) rice, and the usual table condiments. -- Regards Colonel Ian F. Khuntilanont-Philpott -------------------------------------------------- neua wan (8/9/96) "Heavenly Beef" (sometimes also known as neua wan, or "sweet beef"), is a northern specialty, that in Thailand is sun dried between stages, but in more moderate climes, can be prepared as described below. ingredients One pound of good quality steak. 3 tablespoons of fish sauce 1 tablespoon of dark sweet soy sauce 3 tablespoons honey 1 tablespoon of coriander seeds method In a hot skillet or wok, dry fry the coriander seeds until they start to "pop" and become aromatic. Allow to cool and grind to a fine powder. Place the steak in a freezer for about an hour to stiffen it, then slice it very thinly diagonally to the natural grain of the meat. Combine the sauces, honey and coriander powder, and marinade the meat for about 10 minutes, then in a medium hot wok, quickly stir fry the mixture until the marinade thickens slightly, then place the meat on a wire rack to cool and dry. In a wok or suitable pan (or electric deep frier), deep fry the marinaded and "tacky" slices of beef, until slightly crisp. Serve with sticky rice. -- Colonel Ian F. Khuntilanont-Philpott -------------------------------------------------- neua pad prik (beef with chilis) I (6/23/96) Some years ago, my wife and I were living near Oxford in England. One day she went to the asian market to buy the groceries, and disaster struck: no Thai chilis. She managed, with poor grace, to buy some jalapenas and some 'Scotch Bonnet' peppers, and the dish that follows is what we had for dinner that night. We have since converted it back to Thai ingredients and methods. The following notes are relavant: sweet chilis: in Thailand these are prik chi fa. Otherwise jalapenas hot chilis: in Thailand prik ki nu, otherwise Scotch Bonnets or Habaneros syrup: in Thailand, boil some water, dissolve sugar in it until no more will dissolve, and then reduce to form a syrup. otherwise Tate & Lyle brand golden syrup, or something similar, will do. In Thailand we use shallots (purple onions). These are cheap and plentiful. In the west, where they are often expensive and hard to find, ordinary yellow or red onions will suffice. We cook it by wrapping it in banana leaves and placing it on the ashes of a charcoal brazier for 30 minutes. Otherwise you can wrap it in aluminum foil and grill it until cooked to the desired doneness. You can slice and pound the beef as in a conventional neua pad prik recipe, or you can follow this technique for burgers. You could buy prepared hamburger (ground beef), but it is usually low grade meat and high in fat. Better, we feel to make it as indicated. The seasoned fish sauce is the fish sauce from nam pla prik, found on any table in Thailand. If you don't have any then take 4 tablespoons of fish sauce, add a tablespoon of green prik ki nu ('birdseye chilis'), sliced thinly, store in a stoppered jar for a week in the refrigerator, then it is ready to use. The excess can be used as a condiment for this dish. Ingredients For the burgers: 2 pounds of beef 1 cup of diced shallots 2 tablespoon of seasoned fish sauce 2 tablespoon of cornstarch 1 teaspoon freshly ground black pepper 1 egg sauce/relish: 2 tablespoons of garlic, chopped half a cup of shallots (purple onions) finely sliced half a cup of sweet chilis, sliced quarter cup of hot chilis, sliced quarter cup of ginger, grated quarter cup of fish sauce quarter cup of dark sweet soy sauce quarter cup of sugar syrup Note: the chilis should preferably be a variety of colours Method Dice the beef, and combine with the remaining burger ingredients, except the egg and leave to marinade for about three hours. If desired the meat can be ground in a food processor first. Beat and add the egg. Form the mixture into 12 patties. In a wok heat about 3 tablespoons of peanut oil, and then sautee the garlic, onions, ginger and chilis until aromatic. Remove from the heat, add the remaining ingredients, and process to a coarse chop. Take 6 pieces of banana leaf (or aluminum foil), and on the first, place 2 tablespoons of the sauce mixture, and spread it into a disc the size of the meat patties. Add a pattie, add two tablespoons of relish, add a second pattie, and then add two more spoons of relish. Seal the package by folding it and clipping it with a toothpick or small wooden skewer. Repeat for the remaining patties to form 6 packages. Place these on the ashes of a brazier (or on a medium hot barbeque) and cook until they reach the desired doneness. To Serve: Open the packages, add a couple of tablespoon of cooked rice, and a fried egg. This has the advantage that when the diners have eaten the plates do not need to be washed! -------------------------------------------------- [THAI] neua pad prik (beef with chilis) II (6/23/96) This is a quick, and fairly mild preparation for beef. It can also be prepared with pork. The prik chi fa used are a mild chili, about the length of a finger, often called a "Thai Jalapeno" and "ordinary" jalapenos make a reasonable substitute. The seasoned fish sauce is the fish sauce from nam pla prik, found on any table in Thailand. If you don't have any then take 4 tablespoons of fish sauce, add a tablespoon of green prik ki nu ('birdseye chilis'), sliced thinly, store in a stoppered jar for a week in the refrigerator, then it is ready to use. The excess can be used as a condiment for this dish. Ingredients 2 pounds of beef marinade 2 tablespoon of seasoned fish sauce 2 tablespoon of cornstarch 1 teaspoon freshly ground black pepper sauce 2 tablespoons of garlic, chopped half a cup of shallots (purple onions) finely sliced half a cup of prik chi fa (green Thai jalapenos), sliced half a cup of prik chi fa daeng (red Thai jalapenos), sliced 5 tablespoons of fish sauce 2 tablespoons of dark sweet soy sauce 2 tablespoons of sugar 2 tablespoons of sesame oil Method Slice the beef, and pound the slices thin. Mix the marinade ingredients and combine with the beef, and marinade for about 2 hours. In a large skillet or wok, heat some oil, and sautee the beef, marinade, garlic, shallots and chilis for about 3 minutes. Add the remaining ingredients and suatee for a further 2-3 minutes until cooked. Serve over jasmine rice, and garnish with a fried egg. -- Regards Colonel Ian F. Khuntilanont-Philpott -------------------------------------------------- Nuea Pad Nam Man Hoy (2/26/96) This is a simple stir fry dish: nam man hoy is oyster sauce. Put a little oil in a wok and saute a couple of tablespoons of garlic, and a couple of tablespoons of shallots (purple onions). Add about two pounds of beef, cut into bite sized pieces. You then add a sauce consisting of 1 cup of oyster sauce 3 tablespoons of Worcestershire sauce 1 tablespoon fish sauce Stir it until it begins to simmer. If it is a little dry, add a little water. Cover and leave to simmer for five minutes. Then add about a tablespoon of chili powder (prik phom), fresh black pepper, a tablespoon of fresh ground ginger, and some chopped onions, and stir until heated through. Incidentally we used a 24" wok for this - but for a smaller dinner party a 14" wok would be safe enough. If you want to cook a lot in a small wok, divide it into safe portions or you'll stir it all over the cook top! The basic meal is now ready. Serve it with the basic condiments (green chilies in fish sauce [prik nam pla], red chilies in vinegar [prik dong], ground chilies [prik phom], and sugar), together with pickled cucumber [a jad], pickled shallots, pickled garlic. You could also use any other vegetable pickles. -------------------------------------------------- neua pad bai kaprao (Beef stir fried with Holy Basil) (7/4/96) This is a quick and easy dish to make. The holy basil has a "hot peppery" taste, but if you can't get it then the standard european basil is a reasonable substitute, though you should add a little freshly ground black pepper in this case. prik ki nu - called mouse dropping chilis, or dynamite chilis - are the best chili to use, but if you can't get it standard Mexican habanera chilis, or Scotch Bonnets, will do very well as a substitute. Ingredients ----------- 2 tablespoons chopped garlic 2 tablespoons chopped shallots 2 tablespoons chopped mixed red & green chilis (prik ki nu) 1 teaspoon green peppercorns, whole. quarter cup fish sauce 2 tablespoons palm sugar 1 cup coarsely chopped holy basil leaves (bai gaprao) 1 cup sliced onion (any mixture of 'spanish' onions, red onions, shallots and spring onions can be used). 1 pound ground or minced beef. Method ------ (my wife chops the beef with a pair of cleavers, and I can't bear to watch... you can of course use a meat grinder or a food processor) The garlic, shallots, peppers and peppercorns are ground together in a mortar & pestle or a food processor. In a hot wok, with a little cooking oil, briefly stir fry this paste to bring out the flavour and aroma. add the remaining ingredients, except the onion, and continue to stir until the beef is cooked through. Add the onions, mix thoroughly, and serve. Serving ------- For luncheon pad bai kaprao can be served over plain rice, or over a fried egg or egg crepe, placed on the rice. For dinner it goes well with the hot and sour tom yum soups, as well as curries and other Thai food. Add the usual Thai condiments (chilis in fish sauce (prik nam pla), ground chillis (prik phom) and sugar), as well, perhaps as ground black pepper. Variants -------- It can be made with chopped pork or chicken, though of course the flavours are quite different. You can also experiment with replacing the meat with hard tofu marinated in a mixture of sweet soy, fish sauce and ground ginger, say, or a vegetable mix of your choice (I like to mix broccoli and cauliflower florets, with julienned carrots and wing beans), to make a vegetarian pad bai kaprao. -------------------------------------------------- [THAI] neua pad prik III (pepper steak)(11/13/96) In essence this is a Thai version of the popular western dish "pepper steak", but prepared in a typically Thai way. If you can't get the Thai sweet chilis (prik yuet) then substitute bell peppers. If you can't find Maggi seasoning sauce, use mushroom soy or dark soy. Ingredients 1 pound steak 8 cloves of kratiem (garlic), whole quarter cup hom daeng (shallots), sliced quarter cup prik yuet (sweet green chilis), sliced quarter cup prik yuet daeng (sweet red chilis), sliced 3 tablespoons nam pla (fish sauce) 1 tablespoon Maggi seasoning 2 tablespoons nam tan paep (palm sugar) 1 tablespoon priktahi khiaowan (green peppercorns) 1 tablespoon sesame oil marinade 2 tablespoons nam pla half teaspoon arrowroot powder half teaspoon prikthai (freshly ground black pepper) Method Cut the steak diagonally across the grain into thin strips (this may be easier if you chill the steak in the freezer first). Mix the marinade ingredients and combine with the steak, and leave for about an hour. In a wok or skillet over medium high heat, combine the sesame oil with two tablespoons of peanut oil and then stir fry the garlic and peppercorns until the whole is aromatic and the garlic turns slightly crisp. Add the beef, onions and sweet chilis, and stir fry for 2-3 minutes (until the beef begins to show signs of being cooked). Add the remaining ingredients, and increase the heat to high and stir fry until the beef is cooked to your taste. Serve over steamed white rice, and if desired garnish with a fried egg. Colonel I.F. Khuntilanont-Philpott -------------------------------------------------- seua rong hai (barbequed beef)(5/19/96) The title of this dish means "tiger's tears" - not because it was original made from tiger meat, nor from other felines (as it so often does when "tiger" is used in the name of an oriental dish). In this case the name comes from the noise of the fat dripping from the meat into the bareque fire. The dish is also called neua yang (which more prosaically means barbequed beef), but as the method is different from kai yang (barbequed chicken), I will keep the colloquial isan (NE Thailand) name. Ingredients and method: Take a one pound steak, and cut it into strips diagonally across the natural grain, about half an inch wide, then cut the strips into bite sized pieces. Marinade the meat in 3 tablespoons of fish sauce and 3 tablespoons of dark, sweet soy sauce for about an hour. Place the meat on a fine metal mesh (typically a 1 centimeter chicken wire is used here in Thailand) over a barbeque and cook, turning the pieces occasionally, until done to your taste. dipping sauce: two sauces are usual - nam prik narok (posted recently), and the following. Note that it calls for powdered dried prik ki nu. Normal chili powder found in bottles in western stores is *much* milder. If you can't find the dried birdseye chilis to pound up yourself, then I suggest using fresh red chilis (the effect is not quite the same, but the heat is retained as intended). Ingredients: 1 tablespoon phom prik ki nu (powdered dried red birdseye chilis) 1 tablespoon bai pak chee (coriander/cilantro leaf) 1 tablespoon chopped spring onion (scallion/green onion) a quarter cup of fish sauce 5 tablespoons of lime juice method: combine the ingredients the day before required for use. Vegetables: It is usual to serve barbequed dishes of this sort with a platter of vegetables - the Thai equivalent of cruditees. a typical mixture would include cucumber slices, basil and mint, swamp cabbage or spinach, and spring onions. However any mixture you have to hand would be fine. -- Regards Colonel Ian F. Khuntilanont-Philpott -------------------------------------------------- Thai Neua Yang (charcoal broiled beef in a hot/sweet sauce)(3/23/96) Yang dishes are the Thai equivalent of barbecue food. The most common is undoubtedly kai yang (chicken) where a chicken is split open, beaten flat, and gripped in a cleft stick to grill over the brazier. This version -- neua yang or barbecued beef -- has a more assertive sauce to go with the stronger flavor of the beef. It is best accompanied with a bottle of strong beer, especially when eaten as lunch during a break from working in the paddy fields... At dinner a good Italian red wine is I think the best choice... And of course if you don't have a charcoal brazier, or the weather is shade cooler than here (its 38 Celsius [100 Fahrenheit] outside as I type this...) then you could just as easily prepare this dish on a griddle or broil it in the oven (but it *does* taste best if it can absorb the flavor of the charcoal smoke). For an evening meal I would suggest serving it with a salad such as the yam polamai (that I will post next), and a soup such as tam kha kai (chicken soup with a coconut milk stock). -- First prepare a serving platter, lined with lettuce leaves, and decorated with sliced cucumber. -- sauce ingredients -- 1 tablespoon lime juice 1 tablespoon fish sauce 1 tablespoon dark sweet soy sauce 3 tablespoons of shallots (purple onions) sliced very thinly half a tablespoon of palm sugar (or honey) half a tablespoon of prik phom (powdered dried red chilis) 1 tablespoon of sliced spring onion/scallion/green onion, incl. tops 1 teaspoon bai chi (coriander/cilantro leaf) chopped. Combine the ingredients to make the sauce. taste and if required add extra sugar/honey, lime juice and/or prik phom. Note you can substitute sauteed onion for the shallots if they are unavailable. Also, remember when using prik phom (and sugar) in sauce preparation that the diners can always add more at the table, but they can't remove it if you put too much in! -- barbecue half a pound of steak to whatever "doneness" you prefer, then slice into slices an eighth of an inch thick, and then cut the slices into bite sized pieces. Place on the lettuce, and pour the sauce over the steak. -- Served as a one-plate dinner, this serves one fairly hungry diner, but with the soup and salad should be adequate for four people. Accompany with the usual Thai table condiments (prik phom, sugar, and prik dong [red chilis in vinegar]) Regards Colonel Ian F. Khuntilanont-Philpott -------------------------------------------------- khaifu sai ahahn farang paeng (omelettes) The title of this snack is my Sister-in-Law's idea of a joke -- in Thai it means "an omellete made from expensive foreign food" -- the expensive food in question being Hormel brand Spam and Fray Bentos brand corned beef. -- these are however grossly expensive in Thailand, costing several dollars a can (this meal would cost a laborer several days wages. -- Ingredients -- 1 tin of Spam 1 tin of Corned Beef 1 tablespoon of fish sauce one tablespoon of sweet soy one tablespoon of prik phom (powdered red chili) one tablespoon of garlic one tablespoon of ginger one tablespoon of shallots one tablespoon of red prik chi fa (jalapenas) one tablespoon of green prik chi fa for the omellettes 3 duck eggs 3 teaspoons of fish sauce -- method -- Take a medium tin of corned beef and break it up with a fork. Take a similar sized tin of Spam, and cut it into small dice. Combine. This should give you about a cup of meat. Add a tablespoon of fish sauce, and a tablespoon of dark sweet soy, and stir in a tablespoon of prik phom (ground red chilis). Leave to marinade for about an hour. Beat 3 duck eggs, with three teaspoons of fish sauce. Now in a wok saute a tablespoon of garlic, a tablespoon of ground ginger, and a tablespoon of shallots (purple onions). Add the marinaded meat, and stir fry until the meat begins to turn brown. Add a tablespoon of chopped red and a tablespoon of chopped green prik chi fa (Thai jalapenas) Stir the meat mix, to amalgamate the ingredients, and if desired add freshly cracked black pepper to taste. In a 10" omellette pan, fry half the egg mix. When it is set on the pan side, spoon half the meat mix neatly into the center in a rectangular shape, and fold the edges of the omellette over the meat to form a parcel. Flip it over and fry until sealed and the egg is cooked through. Similarly cook the other half of the mixture. Cut each omelette in two, and serve with other snack/linch foods (such as pad Thai, pad mi Korat, som tam...) -- Regards Colonel Ian F. Khuntilanont-Philpott -------------------------------------------------- THAI kaeng kanun, (Jackfruit curry)(9/7/96) This took a bit of research, and violates a primary rule of mine: This recipe was dictated over the phone by my wife's sister who lives in Lampang in Northern Thailand. Unfortunately jackfruit is not in season at the moment so I couldn't make it to try it, therefore please use this as a guide. According to my sister-inlaw, who has this on her menu when in season it is a Karen (hill-tribe) recipe. Like many Northern recipes it is generally eaten fiendishly hot, but I have toned it down a little, mainly because the high heat is to mask the strong taste of the local ingredients. It is made with "game", to which the answer to the obvious question is probably that it is best not to ask! However in western terms it should be reasonable to make it with pheasant, venison, or wild boar. If you have access to alligator meat then that is close to one of the local ingredients! The recipe calls for coconut shoots: these are softer, whiter, and a little sweeter than the more usual bamboo shoots, but may well be unobtainable in the west, in which case please substitute bamboo shoots. The original recipe called for plumping the raisons and sultanas in a local "white spirit" made from fermented rice - this is not bottled commercially and so I would suggest substituting Thai whiskey if available, or sake or bourbon to taste. As always bear in mind that you can add heat at the table, but can't remove it. The sweet jackfruit and coconut shoots make this less hot than it might seem, but I still advise caution if you are unsure of the heat. If using tinned coconut milk, allow it to stand and seperate then decant off a little of the thin 'milk' to leave the thicker 'cream' ........... Ingredients 1 cup of jackfruit 1 cup of coconut shoots 1 cup of "game" meat, cut into bite sized pieces, half a cup of [blonde] sultanas half a cup of [dark] raisins half a cup of coconut cream 3 tablespoons of red curry paste 3 tablespoons of prik chi fa daeng (red Thai jalapenas), julienned 2 tablespoons of kratiem (garlic), finely chopped. 2 tablespoons of fish sauce 2 tablespoons of bai kaprao (holy basil), finely chopped 1 cup of nam sup (chicken stock) 2 bai makrut (kaffir lime leaves), shredded, or half a teaspoon of lime zest method The jackfruit is blanched for about a minute in boiling water, then dropped into ice water to stop the cooking process, peeled and pitted, and cut into bite sized pieces. The sultanas and raisins are covered with liquor and left to plump for about an hour. The meat is sprinkled with fish sauce and freshly ground black pepper and left to marinade for an hour. The whiskey or sake is then discarded (in the best Keith Floyd "chigalug" tradition I actually drink it, but to each their own...) Heat a little oil in a wok, and saute the garlic, then remove it with a slotted spoon and reserve. Saute the red curry paste until the aroma is brought out, then add the coconut cream and stir to combine and warm until the oil just separates. Skim off any excess oil, then add the meat and stir fry until it just begins to change colour and cook, then stir in all the other ingredients except the jack fruit, and cover and simmer for about 5 minutes. (Longer if the meat is unusally tough). Remove the lid, stir in the fruit and stir until the fruit is heated through, and the meat and coconut shoots are fully cooked. Serves 4. Note : if jackfruit is not available this can be prepared with other fruit such as lyches or rambutan. -- Colonel Ian F. 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