Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Musamun Beef Curry




Source of Recipe


Chef2Chef Newsletter 10/24/03


List of Ingredients




2 tablespoons peanut oil
1 teaspoon CURRY PASTE
3/4 pound beef top round, cut into 1" cubes
1 russet potato, large, cut into 1 inch dice
1 onion, sliced
1 can coconut milk
1 1/2 tablespoons fish sauce
1 teaspoon brown sugar
3 pequin pepper, chopped
1/2 cup peanuts, roasted



Recipe



Heat the oil and the curry paste in a heavy skillet until the paste bubbles. Add
the beef and brown it slightly, then add the potato, onion, coconut milk, fish
sauce, brown sugar and chile peppers.

Stir well and cook for 10 minutes over high heat. Reduce the heat and cook for
an additional 30 minutes. Serve immediately. Sprinkle with roasted peanuts.

Serves 4.

Serve with steamed or a pilaf style rice on the side.