Siamese Enemy Curry
From jo_jo_ba 17 years ago
- 50 minutes to make
- Serves 6
Created in Burma, the long-time rival of Siam (now Thailand). Holds a special place in my heart as I was in a school production of The King and I, playing Anna.
Ingredients
- 2 large onions, chopped shopping list
- 5 cloves garlic, chopped shopping list
- 1 tbsp fresh grated ginger shopping list
- 2 tbsp sesame oil shopping list
- 1 tsp turmeric shopping list
- 1 tsp cayenne powder shopping list
- 1 ½ lbs cubed beef shopping list
- ½ cup water shopping list
- ½ cup coconut milk shopping list
- 1 tsp salt shopping list
- 1 tsp fresh black pepper shopping list
- 1 lb peeled pumpkin or butternut squash, cut into 2” cubes shopping list
How to make it
- Puree onion, garlic and ginger.
- Heat oil in a large deep pan until almost smoking.
- Add puree, turmeric and chili powder.
- Reduce heat to low, stirring well.
- Cover pan and simmer 15 minutes, stirring occasionally to prevent sticking.
- If mixture begins to burn, add 1 tbsp of water.
- Raise heat to medium and add meat cubes.
- Brown on all sides, then add water and coconut milk.
- Cover and cook 15 minutes.
- Add salt and pepper with pumpkin.
- Re-cover and cook over medium heat a further 15-20 minutes.
- Serve over hot brown or purple Thai rice.
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