Muoi Khuntilanont's Kitchen

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                             kaeng hanglay nuea

                       Beef Curry in a Northern Style

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                                Description

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.

A recipe for the curry paste may be found here.

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                                Ingredients

   * 1 pound of beef, cut into bite sized pieces
   * 2 cups of coconut milk
   * 2-3 tablespoons hanglay curry paste

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                                   Method

Simmer the beef in the coconut milk for 30 minutes in a coveredsaucepan.

After the beef is cooked until tender, add the curry paste, stir to
combine, and continue to simmer, covered for 10 minutes.

Note: Since the beef is simmered it is possible to use cheaper (tougher)
cuts of meat. If necesary extend the cooking process until the meat
istender.

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                                  Serving

Serve with white (Jasmine) rice, and the usual table condiments.

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 Muoi Khuntilanont's Kitchen

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                           nam prik kaeng hanglay

                            hanglay curry paste

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                                Description

This is a curry in the northern style.

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                                Ingredients

   * 1/4 cup fish sauce
   * 1/4 cup tamarind juice
   * 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

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                                   Method

Toast the coriander and cumin seeds until fragrant, and grate. Combine all
the curry paste ingredients and process to a fine paste.

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                                 Shelf life

Will keep 3-4 weeks in a well stoppered container, or may be frozen (I
suggest you freeze it in an ice cube tray to give useable portions for
cooking without defrosting a large batch).

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