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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Saw this recipe prepared by a native Thai woman. Very tasty and not overpowering. Flavors can easily be adjusted. As she indicated, there are no exact recipes in Thai cooking so adjust away. Vegetables or chicken can be easily substituted for the beef. Ingredients:
4 tablespoons vegetable oil |
1 1/2-2 lbs beef steaks, cut into thin strips |
1 can mussamun curry paste |
2 -3 medium yellow onions, cut into wedges |
2 large potatoes, peeled and diced |
1 can coconut milk |
1 cup water, as needed |
1 tablespoon brown sugar |
3 tablespoons fish sauce |
1/2 cup roasted peanuts, chopped |
3 -4 chili peppers |
Directions:
1. Heat oil in wok to moderately hot.
2. Add beef and stir-fry until cooked.
3. Drain beef, if necessary.
4. Add curry paste and stir-fry for 1 minute.
5. Add coconut milk, chili peppers, potatoes and water and bring to a boil.
6. Reduce heat and simmer for 10 minutes, until potatoes are semi-soft.
7. Add onions, sugar and fish sauce, stir well and simmer for a couple of minutes.
8. Top with peanuts and serve.
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