Pa Naeng Nua (Dried Beef Curry)

Beef, chicken, or pork is optional. Coconut, pounded groundnuts, dried chilis, galangal , lemongrass, shallot, garlic, pepper seeds, cumin, shrimp paste, kaffir lime rind, pepper, salt, sugar, fish sauce, pickled shallot, sweet basil leaves, and sweet pepper.
Chop off the meat. Squeeze the coconut then take coconut milk for simmering the meat until it becomes well softened. Fry the pounded chili paste with coconut cream until fragrant. Then fry the meat with the chili. Add some pounded groundnuts. Blend the flavor as desired, salty and sweet. Simmer until slightly dried. Put the cooked meat onto a plate, decorated with pickled shallot and sweet basil leaves. Wash sweet pepper with all seeds removed, then chopped into bite sizes and served as a side dish. To get a delightful taste, chew these 3 salads with the meat in a curry.

(Mom Luang Nuang Nilruttana. 2537 B.E.: 62,76)

Translator : Aketawan Manowongsa
8 Sep 2002
Translation Service
Khanob Thai Co.,Ltd.