Num pa chok kari sach ko.
( Beef curry noodle).
There are so many delicious curry recipes but our people prefers Khmer curry. Beef is very expensive in Kampuchea Krom which many people seldom afford to cook, but when they could they would use this recipe. Khmer Krom beef curry with thick and rich coconut sauce is very delicious, it is excellent with rice ,noodle, and French or Italian bread.
- Ingredients :
- 1 Package rice vermicelli noodles
- 8 Cups water
- ½ lb. bean sprout, washed and drained
- 1 Cucumber, peeled and julienne
- A handful freshmint, chopped
- 3 Tablespoons vegetable oil
- 5 Cloves garlic, minced
- 1 Yellow onion, chopped
- ¼ Cup fresh or frozen minced lemon grass
- 1½ to 2 lbs Beef chuck, cut chunks bite sizes
- 2 Tablespoons fish sauce
- ½ Teaspoon salt
- 1 Tablespoon sugar
- ¼ Teaspoon paprika
- ¼ Teaspoon black pepper
- 2 Tablespoons curry powder
- 1 Canned coconut milk
- 6 Cups water
- 3 Potatoes, peeled and cut chunks bite sizes
- Procedures :
Put 8 cups water in a large pot, cook till water bubbling, add noodle to boiling water and cook till noodle tender. Pour cooked noodle in a colander, rinsed under cold water, drained and set a side.
In a large bowl, mix bean sprouts, cucumber and mint together, set a side.
Pre-heat a large soup pot in high temperature.
When soup pot is hot, add oil, sauté garlic, onion,lemon grass and beef, stirs well.
Seasoning with fish sauce, salt, sugar, paprika, black pepper and curry powder, stirs well.
Add coconut milk and 6 cups water, stirs, and cook till the beef tender.
Add potato, simmering till potato tender, stirs occasionally.
Serve hot with rice, noodles or hot bread.
To serve with noodle:
Put some mix vegetables in a bowl, add some cooked noodle on top and pour beef curry over, serve hot.
To serve with bread:
Mix 2 Tablespoons cornstarch with ¼ cup water in a small bowl, mix well,pour in the curry, stirs till sauce thicken.
Serve beef curry in a bowl along with sliced of crusty hot bread.
Copyright by Mylinh Nakry.