- 500 GRAM BEEF
FILLET, in large cubes
- 2 CUPS COCONUT MILK
- 3 TBSP MUSSAMAN CURRY PASTE
- 2 TBSP FISH SAUCE
- 3 POTATOES, peeled and cut
- 1 ONION, chopped
- 50 GRAM PEANUTS, chopped
- 1 TBSP PALM SUGAR
- 4 TBSP TAMARIND PULP
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- 1 KG PRAWNS, shelled
- 1 TBSP PRAWN PASTE
- 2 CLOVES GARLIC, chopped
- 1 ONION, chopped
- 2 STEMS LEMON GRASS, chopped
- 2 GREEN CHILIES, chopped
- 1 1/2 CUP COCONUT MILK
- BUNCH OF SPRING ONIONS, chopped
- PIECE OF
GINGERROOT, grated
- 10 QUAIL'S EGGS
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Bring the coconut milk
to the boil and add the beef, the onion and the potatoes. Simmer for
15 minutes. Take the beef and potatoes out of the coconut milk and boil
the coconut milk on high heat until oil appears on the surface (stir
well). Add the curry paste, the fish sauce, the palm sugar, the tamarind,
the potatoes and the beef, heat thoroughly and sprinkle with peanut.
Even though the Thai have always remained independent
and as a consequence, there recipes have less influences from abroad
than others, still you find traces from
China and
India. This recipe
was imported into
Thailand
by the Muslim community in India.
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Boil the quail's eggs
6 minutes and peel and half them. Stir fry the onion, chilies, and garlic
until soft. Add lemon grass, ginger and shrimp paste. Add the prawns
and stir fry 1 minute. Add the coconut milk and pepper and salt to taste
and bring to the boil; simmer for 5 minutes. Put the quail's eggs on
top and sprinkle with green onions.
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