Tag Archives: palm sugar

Chiang Mai Curry

This was just…okay. I didn’t really like the taste of it myself, but your tastes may differ. The ingredients are:

  • Beef, 2 pounds, cut into slices
  • Bell peppers, 2-3
  • Mushrooms, 1 carton
  • Jalapeno peppers, 3-4
  • Shallots, 4
  • Garlic, 12 cloves, minced
  • Curry powder, 4 tablespoons
  • Shrimp paste, 2 teaspoons
  • Lemon grass, 1/2 cup, minced
  • Ginger, minced, 2 tablespoons
  • Palm sugar, 6 tablespoons
  • Yellow bean sauce, 4 tablespoons
  • Tamarind juice, 1/2 cup
  • Coconut milk, 2 cans
IMG_20160927_182136461_HDR

The ingredients.

Again, you may find that some of those ingredients are hard to find. I picked up the yellow bean sauce and the palm sugar at an Asian market.

IMG_20160927_194505181

Some rare items.

I also picked up the tamarind at the Asian market.

IMG_20160927_184732111

Tamarind pulp.

But as you may have noticed, it’s not juice. Turning that tamarind into juice requires some heat, as well as some water. This guide will, erm, guide you.

IMG_20160927_185226734

Making the juice.

Meanwhile, you can slice the beef…

IMG_20160927_183859056_HDR

Slicing the beef.

…and then simmer the beef for about 30 minutes, covered with the coconut milk, in a large covered pot.

IMG_20160927_184310616

Coconut-ing the beef.

Blend everything else together – yes, even the tamarind juice – into a fine paste.

IMG_20160927_194632771

To be blended.

IMG_20160927_195047349

Blent.

Once the beef has simmered for half an hour, add the blended paste to the pot and simmer for another 10 minutes. This may also be the point where you add the veggies.

IMG_20160927_195423111_HDR

The pot with the stuff.

Once everything is to your desired level of tenderness, the dish is done!

IMG_20160927_201501588_HDR

Voila.

Tagged , , , , , , , , , , , , , , , , | Leave a comment

Beef Curry in Peanut Sauce

This one turned out pretty well. The ingredients are:

  • Beef (obviously), 2 pounds
  • Peanuts, unsalted and ground, 6 oz
  • Chilies, 4 sliced
  • Kaffir lime leaves, 10
  • Tomatoes, several, chunked
  • Coconut milk, 2-3 cans
  • Red curry paste, 6 tablespoons
  • Fish sauce, 6 tablespoons
  • Palm sugar, 4 tablespoons
  • Salt, to taste
  • Black pepper, to taste
  • Thai basil, to taste
  • Lemon grass, 2 stalks, minced
IMG_20170424_204625585_HDR

The ingredients.

The first step is simple: add the red curry paste to a can of coconut milk in your wok, and warm until boiling.

IMG_20170424_205551050

The first step.

Then add a few more items: the fish sauce, the palm sugar, and the lemongrass.

IMG_20170424_210743489_HDR

The next step.

Next, the beef – although you may want to slice it first.

IMG_20170424_211032497

The step after that.

You can add the ground peanuts at this stage, too (I used a spice grinder to grind them, but if you want to use a spice buffer or a spice elevator, that’s your prerogative).

IMG_20170424_211416300_HDR

Adding the ground peanuts.

Then the tomatoes, chilies, and Kaffir lime leaves.

IMG_20170424_211951718_HDR

Adding more stuff.

Cook for just a while longer, and then it’s done. It should look something like this:

IMG_20170424_214846179

If your dish doesn’t look exactly like this, it’s not done.

And this, over rice:

IMG_20170424_214852045

It was yummy!

Tagged , , , , , , , , , , , , , , , | Leave a comment