Beef

Kaeng Kàrìi (Yellow Curry With Pork And Potatoes)

recipe image

Ingredients:

  • FOR THE PASTE:
  • 6 miniature Asian shallots or 2 medium normal shallots, unpeeled
  • 2 miniature heads garlic, unpeeled
  • 1 3″-fragment galangal, peeled and thinly sliced
  • 1 2″-fragment ginger, peeled and thinly sliced
  • 1 tsp. coriander seeds
  • 20 dried crimson Thai chiles or chiles de árbol, stemmed and roughly chopped
  • 2 tbsp. floor turmeric
  • 2 tbsp. gentle curry powder
  • 2 tbsp. roughly chopped cilantro root or stems
  • 2 tbsp. miniature paste, preferably Trachang imprint
  • 1½ tbsp. kosher salt
  • 6 stalks lemongrass, trimmed and thinly sliced
  • FOR THE CURRY:
  • 1½ lb. crimson meat chuck, trimmed and decrease into 2″ strips about ½” thick
  • 3 cups coconut milk, preferably UHT from a carton
  • 1 cup coconut cream, preferably UHT from a carton
  • 10 miniature Asian shallots, halved, or 3 medium normal shallots, quartered
  • 3 gargantuan Yukon gold potatoes, peeled and decrease into 1½” pieces
  • 2 tbsp. grated palm sugar
  • 1 tbsp. fish sauce, preferably Tiparos imprint
  • Cooked jasmine rice, for serving

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