Ingredients
400g beef
1tbsp Kapi
1 cup coconut ream
3 cup coconut milk
30g peanut, roasted
2-3 the small onion, saved as whole
3 tbsp fish sauce
1 tbsp salt
2 tbsp sugar
Kroeng
2 tbsp lemon grass stalk, sliced finely
1 tsp turmeric, cut small
1 tsp galangal, cut small
5 garlic cloves
5 shallots
20g kroeng kari, roasted and pounded finely
5 dried red chilies (M' tes chha-ae) soaked, drained, chopped finely into paste
Method
Chop beef into big pieces, set aside. The kroeng is pounded in the same method as before.
Place beef i pot and fry with a vegetable oil over the medium-high heat until dry or done, keep it in one place.
Next fry the kroeung and kroeung kari in pot with oil over a medium heat until it gives us of aroma, pour coconut cream and fried bee, simmer for about 15 minutes.
Roast peanut until golden then rumple slightly, take their skin out and add into the pot without breaking up with the whole onion. Lastly, pour coconut-milk and add sugar, fish sauce and salt, then allow it to boil-down until it become thick.
