Slow-cooked curry

Slow-cooked curry

Kaeng om (North)

By
From
South East Asian Food
Serves
6

Northern kaeng contain neither coconut milk nor ‘trade’ spices and in true country style are braised dishes more closely related to soups than the conventional idea of a curry. Here I use beef, but Kaeng om is often made with pork and sometimes chicken. This is a great dish for the crockpot.

Ingredients

Quantity Ingredient
1kg braising steak
2-3 tablespoons vegetable oil
3 cups water
1 large beef stock cube, (optional)
a few kaffir lime leaves, finely shredded
fish sauce
coriander leaves and spring onions, chopped, for garnish

Paste spices

Quantity Ingredient
9-10 dried red chillies
2 stalks lemongrass
1 tablespoon chopped galangal
1 tablespoon shrimp paste or country fish paste
1/4 teaspoon fresh turmeric
or pinch turmeric powder
1/2 tablespoon kaffir lime peel, chopped
5 shallots
7-8 garlic cloves

Method

  1. First make the spice paste. In a mortar or a food processor attachment grind the spices to a fine paste. Cut the meat into bite-sized pieces.
  2. Heat the oil in a wok, add the curry paste and stir-fry until it smells cooked. Add the beef and stir-fry until it has changed colour and everything is well mixed. Add water to cover and simmer until the meat is cooked. Add a stock cube if extra richness is needed. Finally add lime leaves, fish sauce to taste and adjust the seasonings so that the stew is both salty and hot. Remove from the stove and serve, garnishing with coriander leaves and spring onion.
Tags:
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again