Kaeng Kari Nua

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   Kaeng Kari Nua
Yellow Beef Curry

The curries of Thailand are identified by colour, and kaeng kari nua, with the yellow tinge of turmeric, is one of the most popular.

Some ingredients may be unfamiliar. These will be hyperlinked to our Glossary of Southeast Asian Cuisine.

From Time/Life's Foods of the World - Pacific and Southeast Asian Cooking, 1970

To serve 4 to 6:

3 cups fresh coconut milk made from 3 cups coarsely-chopped coconut and 3 cups hot water (click here for information on selecting and using coconuts) 
2 tablespoons red curry paste (click here for recipe) 
2 teaspoons turmeric 
2 star anise 
A 2-inch piece of stick cinnamon 
2 medium-sized bay leaves 
1.5 pounds lean chuck, trimmed of excess fat and cut into 1-inch cubes 
3 medium-sized potatoes, peeled and cut into 1-inch cubes 
3 medium-sized onions, cut lengthwise into quarters and then crosswise into 1-inch-thick slices
Prepare the coconut milk and let it rest at room temperature or in the refrigerator for an hour or so, until the rich top milk rises to the surface. With a large spoon, skim 1 cup off the top and transfer it to a heavy 3- or 4-quart saucepan. Set the remaining coconut milk aside.

Stirring frequently, bring the top milk to a boil over high heat. Reduce the heat to low and, stirring occasionally, simmer uncovered until coconut oil begins to bubble to the surface and the liquid has been reduced to about 1/4 cup. Add the curry paste and turmeric, and cook briskly, still stirring, until most of the liquid in the pan has evaporated.

Stir in the star anise, cinnamon and bay leaves, then add the beef and turn it about with a spoon until it is evenly-coated with the spice mixture. Add the potatoes, onions, and the reserved coconut milk. Stirring occasionally and regulating the heat so that the sauce does not boil rapidly, cook partially covered for 30 to 40 minutes, or until the meat and potatoes are tender but still intact.

Taste for seasoning and serve from a deep, heated platter or large bowl. Kaeng kari nua is traditionally accompanied by hot, boiled rice.

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Topic: Kaeng Kari Nua Posted: 02 December 2011 at 10:11
	Kaeng Kari Nua Yellow Beef Curry The curries of Thailand are identified by colour, and kaeng kari nua, with the yellow tinge of turmeric, is one of the most popular. Some ingredients may be unfamiliar. These will be hyperlinked to our Glossary of Southeast Asian Cuisine. From Time/Life's Foods of the World - Pacific and Southeast Asian Cooking, 1970 To serve 4 to 6: 3 cups fresh coconut milk made from 3 cups coarsely-chopped coconut and 3 cups hot water (click here for information on selecting and using coconuts) 2 tablespoons red curry paste (click here for recipe) 2 teaspoons turmeric 2 star anise A 2-inch piece of stick cinnamon 2 medium-sized bay leaves 1.5 pounds lean chuck, trimmed of excess fat and cut into 1-inch cubes 3 medium-sized potatoes, peeled and cut into 1-inch cubes 3 medium-sized onions, cut lengthwise into quarters and then crosswise into 1-inch-thick slices Prepare the coconut milk and let it rest at room temperature or in the refrigerator for an hour or so, until the rich top milk rises to the surface. With a large spoon, skim 1 cup off the top and transfer it to a heavy 3- or 4-quart saucepan. Set the remaining coconut milk aside. Stirring frequently, bring the top milk to a boil over high heat. Reduce the heat to low and, stirring occasionally, simmer uncovered until coconut oil begins to bubble to the surface and the liquid has been reduced to about 1/4 cup. Add the curry paste and turmeric, and cook briskly, still stirring, until most of the liquid in the pan has evaporated. Stir in the star anise, cinnamon and bay leaves, then add the beef and turn it about with a spoon until it is evenly-coated with the spice mixture. Add the potatoes, onions, and the reserved coconut milk. Stirring occasionally and regulating the heat so that the sauce does not boil rapidly, cook partially covered for 30 to 40 minutes, or until the meat and potatoes are tender but still intact. Taste for seasoning and serve from a deep, heated platter or large bowl. Kaeng kari nua is traditionally accompanied by hot, boiled rice.
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