Fresh meat can be tough

Recipes. What more can one say? You killed it, you eat it. First you gotta cook it...

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Damo'
Posts: 11
Joined: Thu Jan 06, 2011 11:03 am

Fresh meat can be tough

#1 Post by Damo' » Thu Jan 06, 2011 11:34 am

Fresh meat can be tough having not been hung.
Hang it in a curry and it will soften up.
Here's my goat curry recipe, but any meat is good and chicken thighs are probably my favorite!


my red curry is farang merger between penang and Thai red curry.
Using a brand of red curry paste called Mae Ploy-
go to an Asian supermarket-Yuen's markets seems to carry the broadest range of s/e Asian gear.

3 tbspns of the curry paste
1kg of meat
1/2 a tbspn of grated galangal(ginger can substitute, but not the same taste)
1 stalk of fresh lemon grass- peel one leaf off, cut woody bit off bottom and use bottom half bruise with the back of a knife.
Fish sauce-to taste it is the salt! add at the last 5 minutes of cooking- squid brand gold label
Kaffir line leaves 4 torn into half and bruised.
Kaffir line zest from 1 lime- hard to get use normal limes if you can't.
1 tbspn of tamarind paste.
Cassia bark few small pieces.
2tbspns of palm sugar( to taste, if it is to sour, add a little more- balance it's flavour, so no one taste is stronger then the other- hot, sweet, sour and salty!
6 cardamon pods.
4 medium potatoes cut in to 1" squares
1 sweet potato cut into 1.5" squares
4 red scud chillies, only chop the ones you want heat out of.
lime juice(sour use at the end to adjust flavour)
can of coconut cream mae ploy is best.(440ml)
1/4 bunch of coriander.

In a heavy saucepan place 60mls of peanut oil or coconut oil.
Fry paste with the top half of the coconut cream(the thick top bit) till the cream cracks'
add the meat and seal it, then add the vegies
add everything else except the fishsauce and coriander.
add water as necessary- thinner is nicer to eat, but not watery.
cook until everything is tender.
add fish sauce in last 5minutes(cook it too)
then before serving on rice stir in the chopped coriander(thai basil too is good).
this should take 45minutes for chicken and pork longer for beef. It is better cooked a day before re-heated and eaten.

Have ago and don't be too self critical, you will improve with practice!
Sawadee kap'
Damo'
ps- ladyboy, vegetarians can substitute tofu for real meat!

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Jeffro
Posts: 1157
Joined: Mon Oct 31, 2005 3:33 pm
Location: sydneyMWFA,NewcastleHVTA

Re: Fresh meat can be tough

#2 Post by Jeffro » Thu Jan 06, 2011 4:22 pm

good recipe ive made it twice since you showed me mate :D

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Nephew
Posts: 3046
Joined: Thu Aug 23, 2007 1:28 pm
Location: Coochiemudlo Island,Moreton Bay, Qld.

Re: Fresh meat can be tough

#3 Post by Nephew » Fri Jan 07, 2011 4:36 pm

Damo' wrote: ps- ladyboy, vegetarians can substitute tofu for real meat!
:lol: 8)

Sounds good mate, now I just gotta get me another goat to try it out....
Lately, if life were treating me any better, I'd be suspicious of it's motives!

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