Er zijn talloze recepten voor dit overheelijk gerecht.
Ingrediënten
- 500 g. minced pork or beef
- 3 tbsp. southern Thai curry paste
- 50 g. lemongrass – about 2 stalks
- 1 red colored spur chili (prik chee fah)
- 10 – 15 kaffir lime leaves
- pinch of sugar (depending on how much you like and how much you want to )
- Thai bird chilies for garnish (prik kee noo)
Bereiding
- The first step is to just take your lemongrass, the red spur chili, and the kaffir lime leaves and shave them finely.
Especially for the lemongrass and the kaffir lime leaves, the finer you shave them, the more flavorful they will be, and the softer they will be to eat. - For the kaffir limes leaves, I like to grab about 5 or 6 leaves, and fold them over to create a bunch of layers before slicing. This makes it much easier to start shaving them in tiny strips.
Wokken of bakken
- The first step is to start frying the southern Thai curry paste, and as soon as you add it to a medium hot wok, it should immediately start to smell incredible. You don’t need to use any oil while frying it.
- When you fry the meat, it might get really dry, but just keep frying and keep scraping the bottom of your pan. Eventually some moister, and the small amount of fat from the meat, will give you enough liquid to work with.
You shouldn’t need to add any water, just keep frying it until the meat is all the way cooked though.
Zie ook: Khua Kling Recipe – Thai Dry Meat Curry
Noot: Je kan hier ook kouseband aan toevoegen (doen ze bij Deli Bird). Echt lekker.