Kaeng phed nuer

Kaeng phed nuer

Red curry of beef

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
250ml coconut cream
3 tablespoons Krung kaeng phed
1kg stewing steak, cut into cubes
250ml thick coconut milk
500ml thin coconut milk
2 kaffir lime leaves
1 teaspoon salt
2 tablespoons fish sauce
2 fresh red chillies, seeded and sliced

Method

  1. Heat the coconut cream in a large heavy-based saucepan, stirring constantly until it comes to the boil. Reduce the heat to low and continue cooking, stirring occasionally, until the cream thickens and oil bubbles around it. Add the curry paste and continue simmering for 5 minutes, stirring constantly, until the oil starts to separate. Add the steak and stir well, then add the thick coconut milk and thin coconut milk, kaffir lime leaves, salt, fish sauce and chilli and return to the boil, stirring often. Simmer until the beef is tender. If the beef has not become tender and the sauce seems to be cooking away, add a little more coconut milk or hot water — the sauce should be rich and red, and there should be quite a lot of it. Serve with white rice and accompaniments.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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