Red Curry Cambogee with Meat and Peanuts

4 Thai/Jalapeno chiles, dried and stemmed and seeded
1 cup of water
4 tbl paprika
2 tbl vegetable oil
4 cups basic lemon grass curry sauce
3/4 lb beef - diced
2 potatoes - peeled and diced
1/2 cup peanuts - chopped
2 cups bean sprouts

Break the chiles into small pieces. Pour boiling water over them to cover and let them steep until they are soft, about 15 minutes. Combine the chiles, chile water and the paprika in a blender to make a paste. Heat the oil in a wok or skillet, add the chile paste and stir-fry until it begins to darken. Reduce the heat if needed, to prevent burning. Stir enough of the paste into the lemon grass curry sauce to give it a good red color and to suit your taste. Bring to a boil, reduce the heat and simmer for 5 mins. Add the meat and potatoes. Simmer for 30 to 30 minutes or until the meat and potatoes are done.
Garnish with the peanuts and serve over bean sprouts.

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