Ingriedients
1 1/2 lbs meat sliced (your choice)
2-3 Tbsp soy sauce
marinate sliced meat in soysauce about 30 minutes.
for the curry
2-3 Tbsp fresh minced Galangal root
2-3 Tbsp fresh minced Lemongrass
3 cloves garlic minced
Fresh minced Thai hot chilis, or other hot pepper to taste
(use your own judgement as to the heat you desire, you may de-seed them if
you wish)
3-4 Tbsp Fish sauce (nouc mam)
1 1/2 cups coconut milk
small bunch of Thai basil , or Kaffir lime leaves(4-5) chopped coarsely for
Basil , chiffanade for the Lime leaves or leave them whole.
2 Tbsp cooking oil
1 cup sliced/cut upVeggies of choice(bamboo shoots , bok choy , carrots,
water chestnuts, onions...what ever you like)

in a hot large skillet or wok add cooking oil , sautee meat , galangal ,
lemongrass , and garlic, add Thai hot chilis, stir fry till meat is done,
then add veggies , stir fry two(2) to three(3) minutes. From this point add
the coconut milk and fish sauce, and bring to a slow simmer, and simmer 2-3
mins, add the Thai basil or kaffir lime leaves and simmer for 1-2 minutes
longer .
Serve hot with jasmin rice......
Bright Days & Good eating
Todd

Thanks. A nice, loosey-goosey recipe, like I like 'em.

"Orchidguy" > wrote ...
> Ingriedients
> 1 1/2 lbs meat sliced (your choice)
> 2-3 Tbsp soy sauce
......

Thanks. A nice, loosey-goosey recipe, like I like 'em.

"Orchidguy" > wrote ...
> Ingriedients
> 1 1/2 lbs meat sliced (your choice)
> 2-3 Tbsp soy sauce
......

"Orchidguy" > wrote in message >...
> Ingriedients
> 1 1/2 lbs meat sliced (your choice)
> 2-3 Tbsp soy sauce
> marinate sliced meat in soysauce about 30 minutes.
> for the curry
> 2-3 Tbsp fresh minced Galangal root
> 2-3 Tbsp fresh minced Lemongrass
> 3 cloves garlic minced
> Fresh minced Thai hot chilis, or other hot pepper to taste
> (use your own judgement as to the heat you desire, you may de-seed them if
> you wish)
> 3-4 Tbsp Fish sauce (nouc mam)
> 1 1/2 cups coconut milk
> small bunch of Thai basil , or Kaffir lime leaves(4-5) chopped coarsely for
> Basil , chiffanade for the Lime leaves or leave them whole.
> 2 Tbsp cooking oil
> 1 cup sliced/cut upVeggies of choice(bamboo shoots , bok choy , carrots,
> water chestnuts, onions...what ever you like)
>
> in a hot large skillet or wok add cooking oil , sautee meat , galangal ,
> lemongrass , and garlic, add Thai hot chilis, stir fry till meat is done,
> then add veggies , stir fry two(2) to three(3) minutes. From this point add
> the coconut milk and fish sauce, and bring to a slow simmer, and simmer 2-3
> mins, add the Thai basil or kaffir lime leaves and simmer for 1-2 minutes
> longer .
> Serve hot with jasmin rice......
> Bright Days & Good eating
> Todd

To paraphrase Clara Peller, Where's the curry?

On 31 Jul 2004 23:50:42 -0700, (Tony Lew)
wrote:

<recipe snipped>

>To paraphrase Clara Peller, Where's the curry?

Looks good to me. What's missing from your point of view?

David

On 31 Jul 2004 23:50:42 -0700, (Tony Lew)
wrote:

<recipe snipped>

>To paraphrase Clara Peller, Where's the curry?

Looks good to me. What's missing from your point of view?

David

David Wright > wrote in
:

> Looks good to me. What's missing from your point of view?
>
> David
>

The instruction to bruise the lemon grass before use/chopping, for better
flavour?

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

David Wright > wrote in
:

> Looks good to me. What's missing from your point of view?
>
> David
>

The instruction to bruise the lemon grass before use/chopping, for better
flavour?

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.