Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Thursday, 14-Feb-2008 16:21 Email | Share | Bookmark
Thai-style Green Curry with Veal

 


Thai-style Green Curry with Veal

500g veal, sliced
600ml coconut milk
3 tbsp thai fish sauce
1 tbsp palm sugar
7 kaffir lime leaves
Thai basil leaves

Place a wok, without any oil in it, over a very high heat and then as soon as it becomes really hot, add three-quarters of the coconut cream.

Next add the curry paste and three-quarters of the coconut milk, which should be added a little at a time, keeping the heat high and letting it reduce down slightly. Stay with it and keep stirring to prevent it sticking. Then add the Thai fish sauce and palm sugar, stir these in and then add the meat pieces.

Stir again and simmer everything for about 4-5 minutes until the meat is heated through.

Then just before serving, place the lime leaves one on top of the other, roll them up tightly and slice them into very fine shreds. Then add them along with some torn basil leaves. Serve with Thai fragrant rice.


Green curry paste:

8 green bird eye chillies (remove seeds, if necessary)
1 lemon grass stalk, sliced thinly
3 kaffir lime leaves, sliced
7 thin slices galangal
1 heaped teaspoon coriander stalks, chopped
½ teaspoon roasted ground cumin
½ teaspoon roasted ground coriander
3 garlic cloves
5 shallots
1 teaspoon shrimp paste

To make the curry paste, simply pop all the curry paste ingredients in a food proceesor and whiz it to a paste.




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