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This signature but simple Thai dish is delicious with prime rib meat. Note the name, which shows the influence of Malaysia's Penang Island. Serve this curry over jasmine rice accompanied with grilled eggplant. Look for kaffir lime leaves, curry paste, fish sauce and coconut milk in Asian markets and gourmet food stores.
• 3 dried kaffir lime leaves
• 1/2 cup hot water
• 3 cups coconut milk
• 1/4 cup red curry paste
• 2 pounds prime rib meat, diced
• 1 teaspoon sugar (optional)
• 1 teaspoon fish sauce (nam pla)
• 1 cup water
• 5 large potatoes, diced
• Salt to taste
Soak the kaffir leaves in hot water for 10 minutes, then drain.
In a large saucepan, heat one cup coconut milk over low heat, stir in the red curry paste and the lime leaves, and simmer for 2 minutes.
Add the beef, stir, and cook, covered, for about 30 minutes over low heat. Add the sugar (if using), fish sauce, the remaining coconut milk, the water, potatoes and salt. Cook, covered, over low heat for 30 minutes. Remove the lime leaves before serving.
Ingredients
• 3 dried kaffir lime leaves
• 1/2 cup hot water
• 3 cups coconut milk
• 1/4 cup red curry paste
• 2 pounds prime rib meat, diced
• 1 teaspoon sugar (optional)
• 1 teaspoon fish sauce (nam pla)
• 1 cup water
• 5 large potatoes, diced
• Salt to taste
Instructions
Soak the kaffir leaves in hot water for 10 minutes, then drain.
In a large saucepan, heat one cup coconut milk over low heat, stir in the red curry paste and the lime leaves, and simmer for 2 minutes.
Add the beef, stir, and cook, covered, for about 30 minutes over low heat. Add the sugar (if using), fish sauce, the remaining coconut milk, the water, potatoes and salt. Cook, covered, over low heat for 30 minutes. Remove the lime leaves before serving.
| Servings |
| 4 |
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This signature but simple Thai dish is delicious with prime rib meat. Note the name, which shows the influence of Malaysia's Penang Island. Serve this curry over jasmine rice accompanied with grilled eggplant. Look for kaffir lime leaves, curry paste, fish sauce and coconut milk in Asian markets and gourmet food stores.
Ingredients• 3 dried kaffir lime leaves • 1/2 cup hot water • 3 cups coconut milk • 1/4 cup red curry paste • 2 pounds prime rib meat, diced • 1 teaspoon sugar (optional) • 1 teaspoon fish sauce (nam pla) • 1 cup water • 5 large potatoes, diced • Salt to taste InstructionsSoak the kaffir leaves in hot water for 10 minutes, then drain. In a large saucepan, heat one cup coconut milk over low heat, stir in the red curry paste and the lime leaves, and simmer for 2 minutes. Add the beef, stir, and cook, covered, for about 30 minutes over low heat. Add the sugar (if using), fish sauce, the remaining coconut milk, the water, potatoes and salt. Cook, covered, over low heat for 30 minutes. Remove the lime leaves before serving.
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