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What You Need:
(To Serve: 4 to 6)
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3 cups fresh coconut milk made from 3 cups coarsely chopped coconut and 3 cups hot water
2 tablespoons red curry paste
2 teaspoons turmeric
2 star anise (see Glossary)
A 2-inch piece of stick cinnamon
2 medium-sized bay leaves
1½ pounds lean beef chuck, trimmed of excess fat and cut into 1-inch cubes
3 medium-sized potatoes, peeled and cut into 1-inch cubes
3 medium-sized onions, peeled, cut lengthwise into quarters and then crosswise into 1-inch-thick slices
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Translate this recipe:
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| How To Cook: |
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1. Prepare the coconut milk and let it rest at room temperature or in the refrigerator for an hour or so, until the rich top milk rises to the surface.
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2. With a large spoon, skim off 1 cup of the top milk and transfer it to a heavy 3- to 4-quart saucepan. Set the rest of the coconut milk aside.
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3. Stirring frequently, bring the top milk to a boil over high heat. Reduce the heat to low and, stirring occasionally, simmer uncovered until coconut oil begins to bubble to the surface and the liquid has been reduced to about ¼ cup.
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4. Add the curry paste and turmeric, and cook briskly, still stirring, until most of the liquid in the pan has evaporated.
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5. Stir in the star anise, cinnamon and bay leaves, then add the beef and turn it about with a spoon until it is evenly coated with the spice mixture. Add the potatoes, onions and the reserved coconut milk.
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6. Stirring occasionally and regulating the heat so that the sauce does not boil rapidly, cook partially covered for 30 to 40 minutes, or until the meat and potatoes are tender but still intact.
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7. Taste for seasoning and serve from a deep heated platter or large bowl. Kaeng ktlri nua is traditionally accompanied by hot boiled rice.
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