Hello All!
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Gaeng Ped Moo (Red Pork & Vegetable Curry)
 Categories: Main dish, Thai, Pork, Vegetables
      Yield: 4 Servings
      4 tb Vegetable oil
      3 tb Red curry paste
    225 g  Lean pork loin
      2 tb Fish sauce
      1    Stalk lemon grass; chopped
    125 g  Cabbage; chopped
    125 g  Green beans
    140 g  Dried chinese mushrooms
      5    Fresh red serrano chillies
      2 tb Granulated sugar
     12    Mint leaves
  Chop cabbage into pieces, cut green beans into 1 1/2" lengths and soak
  both in cold water. Soak mushrooms in warm water, remove stems ans cut
  into strips. Cut pork into thin slices 1/8" thick, 1/2" by 2". Seed
  the chillies and cut them into strips. Chop mint leaves.
    Heat the oil in the wok and fry the red curry paste for 3 minutes
  stirring until colour and odour change. Add the pork, fish sauce and
  lemon grass. Stir-fry for 5 minutes. Drain the cabbage, beans and
  mushrooms and add them to the wok. Fry for a further 3 minutes.
  Sprinkle with the chilli strips. Stir them into the mixture and fry
  for another minute. Sprinkle with the sugar, stir and remove to a
  serving bowl. Decorate with the mint leaves and serve.
    "This curry is often prepared by the farm people in the little
  villages. It is one of the few Thai curries ehich does not require
  coconut milk. Because of this the preparation time is short; the
  curry is cooked after work when everyone comes home from the fields.
  J.B."
   Recipe Jennifer Brennan "Thai Cooking".
    MMed IMH c/o Georges' Home BBS 2:323/4.4
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Gaeng Ped Neua (Red Curry beef)
 Categories: Main dish, Beef, Thai
      Yield: 6 Servings
    600 ml Thick coconut milk
      3 tb Red curry paste (or less)
    900 g  Round steak
    600 ml Thin coconut milk
      2    Kaffir lime leaves *
      1 ts Salt
      2 tb Fish sauce
      2    Red serrano chillies
      1 ts Dried sweet basil
      1 tb Cilantro; chopped - garnish
    NB * Or other young citrus leaves. Tear into small pieces. Cut the
  beef into thin strips 1/8"x1/2"x2". Seed the chillies and slice into
  strips. In  a wok, or saucepan, simmer the thick coconut milk over
  low heat, stirring, until it thickens and oil appears around the
  edges. Increase heat, add the curry paste and fry for 5 minutes.
  There will be a noticeable colour and odour change as this mixture
  becomes properly cooked. Add the beef, thin coconut milk and the
  remaining ingredients except the cilantro/coriander leaves. Quickly
  bring to the boil, reduce heat and simmer _uncovered_ until the meat
  is tender. pour into a serving dish, sprinkle with the
  coriander/cilantro and serve.
    Gaeng Ped Neua originated in north-east Thailand, although it is
  widely eaten throughout the country.
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All the Best
Ian
--- GoldED 2.50+
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