From not@atthisplace.com Thu Oct  4 10:46:43 2001
Date: Wed, 03 Oct 2001 15:21:54 GMT
From: Timmy Higgins <not@atthisplace.com>
Newsgroups: uk.food+drink.indian
Subject: Curries from off the beaten path. -12

Vietnam (by way of Victoria, B.C.)

Panaegnuea

Ingredients:
400g beef tenderloin 
11/2 cups thin coconut milk 
1 cup coconut cream
Note: Coconut milk seperates in the can
the "cream" is the thick part 
11/2 cup ground roasted peanuts 
3 tbs curry paste 
11/2 tbs fish sauce 
3 tbs palm sugar  
6 lime leaves 
2 tbs chopped corriander leaves
1 tbs chopped mint leaf
1 red chilli
2 cups shredded lettuce
1/4 cup shredded basil leaves  

Curry paste ingredients:
1 tbs ground coriander, 2 tbs ground cumin 
3 tbs shallots 
1 tbs each galangal, lemon grass, garlic, coriander seed 
1 tbs cumin  
10 peppercorns 
2 cloves 
3  dried chilies cut and soaked for 15 mines 
1 tsp salt, shrimp paste  

Method:

To make curry paste, finely chop shallots, garlic, galangal, lemon
grass, then dry fry with cloves, crushed coriander and cumin in wok
over low heat for five minutes, then grind into powder. · Add other
ingredients except shrimp paste; blend well. Add shrimp paste and
blend again. Set aside.
  
For main dish, mix ground coriander and cumin with curry paste. Heat
coconut cream until some oil surfaces, then add paste curry and slowly
bring to the boil, stirring constantly. Add thinly sliced beef that
has been stirfried for 5 mins. Add coconut milk and slowly bring to
the boil again, stirring constantly. Add  other ingredients, except
lime leaves, corriander leaves, mint and fresh red chillis. 

Stir well and simmer until the meat is tender and oil comes out of
coconut milk. Add lime leaves torn in half, thinly sliced fresh red
chilli, corriander leaf and mint. Remove from heat. 

Make on a bed of shredded lettuce lightly tossed with shredded basil
leaves on each plate and ladle the Panaegnuea on top of it. Serve with
steamed rice  Provide each diner with a shot of Cognac in a small
fruit juice glass to sip with the meal. Mrs Le calls it "hot liquid"
and it's just the trick.
 
Courtesy of my good friend and cooking buddy, Mrs. Van Le