Kaeng Hanglay - Northern style beef curry
This is a curry in the northern style. It could also be made with pork
or chicken, in which case the cooking time must be shortened.
Note that traditional (Lea & Perrins) Worcestershire sauce is a matured
mixture of fish sauce and tamarind juice, and as such is a very good
substitute for the fish sauce and tamarind juice in this recipe.ingredients
1 pound of beef, cut into bite sized pieces
2 cups of coconut milk
for the curry paste
3 tablespoons of very thinly sliced lemon grass
3 tablespoons of palm sugar
2 tablespoons of yellow bean sauce (tao jiao)
2 tablespoons of garlic, minced
2 tablespoons prik ki nu haeng (dried red birdseye chilis), crumbled
2 tablespoons of challots, thinly sliced
1 tablespoon ginger, grated
1 tablespoon shrimp paste
1 tablespoon coriander seed
1 tablespoon cumin seed
quarter cup fish sauce
quarter cup tamarind juice
simmer the beef in the coconut milk for 30 minutes in a covered
toast the coriander and cumin seeds until fragrant, and grate. Combine
all the curry paste ingredients and process to a fine paste.
After the beef is cooked until tender, add the curry paste, stir to
combine, and continue to simmer, covered for 10 minutes.
Since the beef is simmered it is possible to use cheaper (tougher) cuts
of meat. If necesary extend the cooking process until the meat is
Serve with white (Jasmine) rice, and the usual table condiments.
Special thanks to - Muoi Khuntilanont.