Kaeng Phed (Meat Curry)
Description
This Vietnamese main features Dried ground chili peppers, Freshly ground black pepper, Ground caraway seeds, Ground coriander, Salt. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Pound or chop together the chili peppers, black pepper, caraway seeds, coriander, salt, cabbage, shallots, garlic, lemon rind, and basil. Cut the meat in 1"x4" strips. Bring half of the coconut cream to a boil, add the meat, cover and cook over low hat for 20 minutes. Stir in the spice mixutre, shrimp paste, and remaining coconut cream. Cook 15 minutes longer. Serve with rice. Kaeng Phed
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Minced green onions
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Grated lemon rind
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Top sirloin, 1/4" thick
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1847.6kcal
- % Daily Value *
- Total Fat 125.1g193%
- Saturated Fat 91.0g455%
- Cholesterol 256.8mg86%
- Sodium 5204.0mg217%
- Total Carbohydrate 65.6g22%
- Dietary Fiber 21.7g87%
- Sugars 20.0g
- Protein 113.3g227%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
anchovy, basil, black, boiling, cabbage, caraway, chili, cloved, coconut, coriander, cream, curry, dried, finely, freshly, garlic, ground, indian, kaeng, main
