Email to Jenny       

Beef in red curry sauce

List of Ingredients

1 kilo boneless shank, washed and dried with paper towels
1/4 cup soy sauce (use 1/2 for marinade & 1/2 for sauteing)
Juice of 1 lime
3 stalks of lemon grass, minced
3 cloves garlic, minced plus additional for sauteing
6 chilies, minced
1/2 kilo fresh tomatoes, washed
1/2 kilo fresh onions, chopped
1 piece bay leaf or laurel leaf
2 tablespoons ground peppercorns
1/4 cup olive oil
1/4 cup fish sauce (patis)
3 tablespoons anchovies
1 cup sweet basil leaves


Recipe

. Marinate beef in soy sauce, lime juice, lemon grass and minced garlic for 1 hour. Combine tomatoes, onions, soy sauce, bay leaf and peppercorns into the beef and its marinade. Mash and mix with hands. Cook in pressure cooker for about 15 minutes depending on the quality of meat. When tender, separate meat from sauce.
2. Ground garlic and chilies together. Sauté ground mixture in olive oil till brown and seer in the meat, till golden brown. Add fish sauce and anchovies, adjust seasonings and simmer over low fire for 15 minutes longer. Add sweet basil leaves. Place in a container and cool.
3. Leave refrigerated for 2 days to allow all juices to ferment meat. Serve hot with steamed rice, fried bananas and boiled eggs.
Per serving: 464.6 Calories; 30.5 g. fat; 24.1 pro.; 26.1 g. car.; 76 mg. chol.; 792 mg. sod.