Thailand Beef Curry 1 Recipe




Thailand Beef Curry 1 Ingredients

2 tbsp salad oil or peanut oil
1/2 cup minced onion
2 small garlic
1/2 tsp coriander seed, crushed
1 small hot chili peppers, (1 to 2)
1/2 tsp powdered ginger
1/2 tsp grated lemon rind
1 lb round steak, cut into 1" cubes
1 Fresh coconut
3 cup hot water
Salt to taste

A Recipe for
Thailand Beef Curry 1

 

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Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.


This Recipe for Thailand Beef Curry 1 is one of thousands in the Recipes-to-go Beef Cookbook.


Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.



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Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Food Tip
To prevent brown sugar from going hard,
try placing a piece of bread in with the sugar.




Thailand Beef Curry 1

Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet.

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Thailand Beef Curry 1 Directions

In a blender container place onion, garlic, coriander seeds, chili
peppers, ginger and lemon rind. Blend until a paste is formed.

Heat oil in skillet, add paste and cook until oil blends into paste. Add
meat and brown well.

Meanwhile, crack shell of coconut with hammer. Pry out meat with blunt
knife. Cut meat into 1/2" chunks. Combine half the coconut meat and 1
1/2 cups of the hot water in blender. When paste has formed, strain
through cloth into a bowl or 4 cup measure. Repeat with remaining coconut
and water. Stir in enough water to make 4 cups. (OR YOU CAN BUY CANS OF
COCONUT MILK TO MAKE 4 CUPS OF COCONUT MILK).

Stir in coconut milk to meat mixture, bring to a boil being careful not to
boil over. When foaming ceases, turn to simmer. Cook until mixture has
been reduced to half its volume.

Add salt to taste.

Serve over hot rice, and raisin chutney or coconut chutney.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98












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Per Serving (excluding unknown items): 389 Calories; 31g Fat (70.5%
calories from fat); 17g Protein; 12g Carbohydrate; 6g Dietary Fiber; 45mg
Cholesterol; 56mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2
Vegetable; 1/2 Fruit; 5 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Serves: 6

 

 

 

 

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Thailand Beef Curry 1 Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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