|Nuer Pad Ped (Thick Red Curry Beef)
||[Mar. 19th, 2007|10:45 pm]
The pad ped families of curry are thicker than the soupier standard curries, containing less coconut and thus much less rich. This recipe presents a mild but lively curry rich with a collage of crunchy vegetables.
- 2 cups coconut cream
- 1 cup coconut milk
- 4 tbsp red curry paste [link]
- 2 tbsp fish sauce
- 2 tbsp palm sugar
- 8 lime leaves, stems removed and thinly slivered
- 1 lb marinating flank steak, cut, against the grain, into thin 1" long slices
- 15 snake beans, cut into 1" pieces
- 1 cup sliced bamboo shoots
- 1 green pepper, cut into 3/4" cubes
- 1 1/2 red, orange, or yellow peppers in some combination, cut into 3/4" cubes
- 30 Thai basil leaves
In a wok over high heat, warm the coconut cream. Bring to a rolling boil, stirring constantly, until either the oil of the coconut separates or the mixture becomes thick. Add the curry paste and stir for one minute. Follow with the fish sauce, the palm sugar, and the limes leaves. Stir and cook one minute, mixing in some coconut milk if the mixture overthickens. Add the coconut milk, return to a boil, and cook one more minute until thick again.
Reduce heat to medium high, add the beef, cook for two minute, and then stir in the snake beans and the bamboo shoots. Cook for an additional two minutes. Finally, add the peppers and the basil, and cook for one more minute.
Serve immediately with jasmine rice.
You make food look good! ;)
Did you know that.. I have never had Thai food... *hangs head in shame*
*mouth drops open*
*alarm goes off in Sebby's head*
Seriously??? That needs to be fixed! If I ever end up down there, I will so insist on taking you out, my treat, to a good Thai restaurant! You're still in VA, right? Are you remotely close to DC?
BTW... wow... I just read your profile on your new journal and learned a whole bunch of things I didn't know about you! Just wanted to say that I think you're a brave and awesome person and I'm happy to be on your friends list, even if I'm a crappy-pappy cyberbud at times!
I live in Alexandria.. so I am pretty close to DC :-D
Oh and thanks for the compliment :-D
And you still need to add me at your... "cheesier" username ;)
LOL! I know! I've been bad... honestly, I haven't logged into that account in months. As soon as I do, you'll see: it'll be like mathematics, only with more adding, yo!
Eeeep! I can't believe I didn't try to hunt you down to get to meet me when I lived in DC and then was frequently in Arlington! *hangs head in shame*
If I ever do come back down, which is likely, and you don't mind an evening of Seb, I know an awesome Thai restaurant in Falls Church! We can go and eat not particularly spicy food and plot our takeover of poor Caribbean islands until we burst!
MUHAHAHHAHAHAH! Don't forget our take over of Hawaii too! MUHAHAHAHHAHAH!
...oh... provided, of course, that you're okay with spicy food! *grins* (...although there is some completely non-spicy Thai food that is also very, very good!)
I am not much of a fan of spicy foods, but I am always willing to try some of them :-D
To await theophany:
I also was moved by your profile and thought you might appreciate
something Franz Kafka wrote which has helped me through tough times:
You need not do anything.
Remain sitting at your table and listen.
You need not even listen.
And you need not even wait.
Just become quiet, and still, and solitary.
And the world will offer itself to you to be unmasked.
It has no choice.
It will roll in ecstasy at your feet.
Seb, I'm not sure about the food, but I LOVE the chef's hat!
But I'm wondering, do you have anything else on besides the beads?
Cooking with clothing is highly overrated ;p. You get stains, etc!
Just kidding ;p. Yeah, I'm just shirtless in that pic. No worries of my naughty bits finding their way into your curry!
2007-03-21 05:45 pm (UTC)
Do you use fresh bamboo shoot?
This time I didn't, but I have in the past and find the taste and texture both much better than canned.