==
I typically mix Thai curry paste with yellow mustard in varying ratios, dependant on the type meat and desired spice level, and use as a wet rub/slather. The Thai curry imparts front heat, with a nice lingering spicy heat, but not overpowering. If I didn't know what spice/flavor was on the meat, I would simply think that someone had used a somewhat spicy and very complex rub.

Works equally well for grilling as well as low and slow. 

Re to the original post, I typically buy Maesri brand curry paste in 4-oz cans for around .69 per can, though I have tried May Ploy, which Kurt uses, and like that brand as well. 
====

I typically mix Thai curry paste with yellow mustard in varying ratios,
depending on the meat and how hot I want it, and use as a wet rub. The
Thai curry imparts front heat, with a nice lingering spicy heat, but not
overpowering. If I did not know what spice/flavor was on the meat, I
would simply think that someone had used a somewhat spicy and very
complex rub.

While I have made my own Thai curry I most often buy 4-oz cans of Maesri
Curry Paste which are available in Chicago for less than one dollar a
can and are, IMHO, quite good.

In all honesty I have not tried any of the following curry recipes, on
the rare occasion that I make Thai curry paste I use a recipe from The
Original Thai Cookbook by Jennifer Brennan, an excellent all around Thai
cookbook. 

Regards,
Gary 

~~~XXX~~XX~~
~~~~XXXX~~~XXXX
2:16 AM 3/3/98
rfr
Thai Barbecue Chicken

2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup coconut milk
3 tablespoons minced cilantro, including stems
3 tablespoons minced garlic
3 tablespoons minced onion
1 tablespoon sugar
1 (3- to 4-pound) chicken, quartered
Apricot Sauce

Combine curry powder, turmeric, salt, pepper, coconut milk, cilantro,
garlic, onion, and sugar.  Rub chicken with marinade.  Marinate in
refrigerator at least 4 hours or overnight.  Roast chicken at 350 degrees
45 minutes.  Broil 3 to 5 minutes on each side or until dark golden brown. 
Serve with Apricot Sauce.  Makes 4 servings. 

APRICOT SAUCE

1/2 cup apricot preserves or jam
1/4 cup apricot nectar
1 teaspoon Thai- or Chinese-style chile sauce

Combine apricot preserves, apricot nectar, and chile sauce in small
saucepan.  Heat and stir until mixture is blended and comes to a boil. 
Makes 3/4 cup. 

From: Janie McKinney <aquila@earthlink.net>

-------
Tom Yum Kang -- Sour Prawn Soup
- ----
(This is our own recipe, adapted from several we have.  The main
difference between our own and the other recipes is that we 
use a chicken & shrimp stock rather than plain water as the base.
Much better and much more like what you get in the restaurants!)

1/2 lb shrimp, peeled and the shells reserved for making the stock
4 c chicken broth (canned is fine)
1 stalk fresh lemon grass, sliced
1 can (8 oz) straw mushrooms
2 kaffir lime leaves (if available)
1 Tbsp fish sauce
1/4 c fresh lime juice
2 Tbsp sliced green onions
1 Tbsp chopped fresh coriander leaves (cilantro)
1 to ? Thai chili peppers (green or red, but they must be fresh
peppers)

Garnish:  Fresh coriander leaves (cilantro)

Peel and devein shrimp.  Reserve the shells.  Refrigerate the shrimp while
making the stock.  Pour 1 1/2 c of the chicken broth into a saucepan, add
the shrimp shells, and simmer until liquid has reduced in half (about
15-20 minutes).  Strain into fresh soup pot.  Add remaining chicken broth
(2 1/2 cups).  Bring to a boil.  Add lemon grash and straw mushrooms. 
Reduce heat to medium-low.  Add shrimp and cook for 3 minutes.  Stir in
fish sauce and lime juice (this will cloud the soup but don't worry; the
lime juice substitutes for fresh tamarind juice).  Sprinkle with green
onions, fresh coriander, and chopped chili peppers.  Serve hot with
additional fresh coriander leaves. 

Note:  You can substitute chicken for the shrimp if you wish.  Then just
use a reduced chicken broth. 

Enjoy,
From: riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer)

---

Gaeng Dom Yam Gai
(Chicken and Coconut Milk Soup)
 based on
Jennifer Brennan's book
The Original Thai Cookbook

Original ingredients list:
5 cups          ``Thin'' coconut milk
1 small         Chicken, sectioned and cut into bite-sized pieces (bone
in)
3 stalks        Lemon grass, brised and cut into 1 inch lengths
2 tsp           Laos powder (Ka) (Galangal)
3               Green onions, finely chopped
2 tbs           Coriander leaves, chopped
4 - 6           Fresh Serrano chillies, seeded and chopped
3 tbs           Fish sauce (Nam Pla)
Juice of 2 limes

I modified as follows, to allow for available ingredients, etc:
3C              Canned coconut milk, plus
3C              Water (to make ``thin'' coconut milk)
1 small         Chicken, deboned, cut into bite-sized pieces
1 large bunch   Fresh coriander leaves, chopped
6               Dried, small, oriental chillies (bitchin' hot)
2 tsp           Lemon grass, dried

In a sauce pan, bring the ``thin'' coconut milk to a boil.  Add chicken
pieces, lemon grass, and Laos powder.  Reduce heat and simmer until
chicken is tender, about 15 minutes.  Do not cover as this will tend to
curdle coconut milk.  When chicken is tender, add green onions, coriander
leaves, and chillies. Bring heat up just below boiling.  Remove pan from
heat, stir in lime juice, fish sauce. Serve. 


Thai Chicken And Coconut Milk Soup (Tom Ka Gai Or Kai Tom)

Recipe By     :  megatest!sfisher@uu2.psi.com (Scott Fisher)
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups                            Thai

Amount  Measure       Ingredient -- Preparation Method
--------  ---  -----
1      Can           12-Oz Coconut Milk
  1/4  Lb            Chicken Breast -- Cut into small cubes
                     Juice And Grated Peel Of 1 Lime
1      Ea            4-In Piece Of Lemon Grass -- Very thin slices
4      Slices        Galanga
                     Chiles
                     Cilantro

Pour the lime juice on the chicken and let stand while you prepare the
rest of the soup.  In a medium saucepan, place the coconut milk, lemon
grass, grated lime peel, galanga or ginger, and (optionally) chiles.  (The
optional part is that if you don't want the whole dish to taste spicy, add
the chiles later; the earlier you add them, the hotter the resulting
dish.) Bring the coconut milk to a simmer.  When the soup is simmering,
add the lime-soaked chicken pieces and stir to distribute them.  Reduce
the heat so the soup stays just below a boil and cook for 12 to 15
minutes, or till the chicken pieces are finished cooking.  Remove from
heat and serve immediately with fresh cilantro leaves for garnish. 

Now, the *best* way I ever had this soup was with pieces of fresh grouper
instead of chicken.  I also added slices of kumquats instead of the
ginger, and used the sweet Fresno chiles instead of Thai birds. We also
served it over Vietnamese rice noodles.  Was it southeast Asian or
Caribbean?  Who cares, it was wonderful.  If you can't find grouper, it'd
be good with any tender, delicate white fish -- sole, maybe, or a very
fresh sea bass, or maybe little chunks of monkfish.  I believe I've had
this with shrimp as well.  (Grouper, BTW, is a type of fish common in the
Caribbean and, if I recall, in other warm-water parts of the world; the
flesh is very white, very tender, and quite delicately flavored.  I've
seen it in one Asian grocery store in the Bay Area, as well as in the
Bahamas, so I'd guess that Gulf Coast netters should be able to find it
readily.) 


Galanga is similar to ginger, an edible rhizome available in most Asian
groceries.  If not available fresh, you can usually find it frozen.  Chile
peppers add a lot to the dish; I've had it so hot that I could barely eat
it, and I've had it completely smooth, sweet and mild.  I like it in the
middle.  Lemon grass adds a lot to the flavor and aroma, but as near as I
can tell it isn't edible unless you puree it. 

Thai recipes at http://www.df.lth.se/~thanisa/recept/search.html
and http://www.df.lth.se/~thanisa/eng/thailand.html#mat
xxxxxxxxxxxxx

Title: Green Curry Paste (Nam Prik Kaeng Khiew Wah)
 Categories: Thai, Condiment, Ceideburg 2
      Yield: 1 batch
 
      1 ts Cumin seeds
1 ts Coriander seeds
6    Fresh green chilies, chopped
1 tb Chopped lemon grass
1 ts Chopped coriander root
1 tb Chopped shallots
1 tb Chopped garlic
1 ts Chopped galangal
7    Peppercorns
1 ts Salt
1 ts Shrimp paste
 
Place the cumin and coriander seeds in a pan, without adding any oil. 
Dry-fry them, stirring, for 1 to 2 minutes until they are aromatic and
slightly browned.  Pound them with the remaining ingredients to produce a
fine paste. 

From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore.  1987
Posted by Stephen Ceideburg April 18 1990.

 -----

Title: Green Curry Paste
 Categories: Curries, Thai, Condiments, Pastes
Yield: 1 recipe
 
6 ea Green chili peppers
2 ea Lemon grass, fresh -=OR=-
2 ts Lemon grass, dried
5 ea Garlic cloves, chopped
3 md Shallots, chopped
1 ts Lemon zest
1 ts Galanga
 
Slice the chili peppers in half lengthwise.  Discard the seeds & chop
the chili peppers.  Put all the ingredients in a mortar or a food
processor & blend to a thick green paste, adding water if necessary.
Store in a tightly sealed container in the refrigerator.

* If using dried galangal soak for 15 minutes in cold water.

Makes 1/2 cup

Pojanee Vatanapan's "Thai Cookbook"

 

Title: THAI Green Curry Paste
 Categories: Thai, Curry, Spices
Yield: 1 servings
 
15   Green hot chilies
3 tb Chopped shallots
1 tb Chopped garlic
1 ts Chopped galangal
1 tb Chopped lemon grass
1/2 ts Chopped kaffir lime rind
1 ts Chopped coriander root
5    Peppercorns
1 tb Coriander seeds
1 ts Cumin seeds
1 ts Salt
1 ts Shrimp paste
 
In a wok over low heat, put the coriander seeds, and cumin seeds and dry
fry for about 5 minutes, then grind into a powder. Into a blender, put the
rest of the ingredients except the shrimp paste and blend to mix well. 
Add the coriander-cumin seed mixture and the shrimp paste and blend to
obtain 1/2 cup of a fine-textured paste.  This can be stored in a glass
jar in the refrigerator for about 3-4 months. 

Recipe from:  The Elegant Taste of Thailand, by Sisamon Kongpan &
Pinyo Srisawat.

 -


Title: THAI-LIKE GREEN CURRY
 Categories: Digest, Thai, Lacto
Yield: 1 servings
 
3/4 lb Dried garbanzo beans
 (chickpeas) or about 3 cans
4 lg Green chilis (Anneheim)
1 md Onion, chopped
1 tb Chopped garlic
1/2 c  Fresh cilantro (coriander)
 (not too tightly packed)
 Rind of 3/4 lemon (removed
 With vegetable peeler -- no
 White pith)
2 ts Ground coriander
1 ts Ground cumin
1 ts Ground turmeric
1/4 ts Ground cardamom
1/4 ts Ground anise seeds
1 tb Tamari (soy sauce)
1 tb Worcestershire sauce
 (optional -- not necessarily
 Vegetarian)
1 c  Apple juice
1    14 oz can evaporated skim
 Milk (or substitute soy or
 Rice milk)
 Rice
 
Soak garbanzo beans and cook according to package directions (I used a
crock pot). Take next set of ingredients and blend in food processor or
blender until they form a paste. Heat a non-stick skillet over medium heat
for a few minutes then add paste.  Stir and cook for about five minutes.
Some of paste may stick and brown but don't let it burn. Add apple juice
and stir to unstick bottom crust. Cook for another 5 minutes stirring. Add
cooked garbanzo beans and bring to a low boil. Reduce heat and simmer
about 15 minutes. Add evaporated milk and simmer another 15 minutes. Serve
over rice. 

From: maoh@phyast.nhn.uoknor.edu (Maureen O'Halloran).

~~XX~~XX~~XX


Title: Thai Terms: Jungle And Drunkard
Categories: thai, info
  Servings: 1 info file

           none

[PadG] Whenever you see a hot Thai dish named with a prefix "jungle", or
something along that line, it usually means that a curry paste is used,
BUT without the benefits of any coconut milk!

[PadG] Another prefix to remember, assuming things are translated
direct, is "drunkard", or something along that line, as a prefix.  Watch
out!  It means that the particular dish is very intense in all tastes,
and is extremely hot!

Padej Gajajiva

MMMMM-------------------------------------------------

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jungle Curry (Kaeng Paa Moo)
 Categories: Thai, Pork, Curry
      Yield: 4 servings
 
    1/2 lb Pork tenderloin, trimmed
      1 ts Vegetable oil
      1 tb Minced garlic (3 cloves)
      3 tb Jungle Curry Paste (recipe
           -follows)
      2 c  Defatted chicken stock
    1/2 lb Chinese eggplant, coarsely
           -chopped
    1/2 lb Long beans, trimmed, cut
           -into I inch pieces
      2 tb Fish sauce
    1/4 c  Thinly sliced fresh krachai
           -or:
      2 tb Loosely packed dried *
      2    Fresh kaffir lime leaves or:
      4    Dried **
    1/2 c  Chopped fresh basil
 
  * soaked in warm water for 15 minutes, drained and sliced (optional)
  ** soaked in warm water for 20 minutes and drained, or I tsp. grated
  lime zest
  
  Unlike most other Thai curries, jungle Curry is made without coconut
  milk because coconuts don't grow in the jungles of northern Thailand.
  The curry paste is hot and full of flavor. Kaffir lime leaves give
  this curry its distinctive and enticing flavor, but if they are not
  available, you can substitute grated lime Zest.
  
  Cut pork in half lengthwise and cut into 1/4-inch-thick slices. Set
  aside. In a large, nonstick skillet or wok, heat oil over medium-high
  heat. Add garlic and stir-fry for 2 minutes, or until browned. Add
  curry paste and cook for 30 seconds, pressing it against the sides
  and bottom of the skillet or wok.  Add pork and stir-fry for 2 to 3
  minutes, or until light brown.  Add stock and bring to a boil. Add
  eggplant, beans, fish sauce, krachai (if using) and lime leaves or
  zest, and cook for 5 to 6 minutes, or until the vegetables are
  tender. If using lime leaves, discard them. Remove from heat and stir
  in basil. Serve with sticky rice.
  
  Serves 4 as a main dish or 6 in combination with other dishes.
  
  Stephen Ceideburg

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jungle Curry Paste (Kaeng Paa)
 Categories: Thai, Sauces, Condiments, Curry
      Yield: 3 tablespoons
 
           Stephen Ceideburg
      2 lg Shallots, minced
      1 tb Minced garlic (3 cloves)
      1 tb Peeled, minced fresh
           -galangal or:
      1    Two-inch long slice dried *
      1    Inch piece fresh lemon
           -grass, minced, or:
      1 tb Dried, soaked in water for
           -30 minutes, drained and
           -minced
      8    Dried whole red chilies,
           -with seeds, minced, or:
  2 1/2 ts Crushed red-pepper flakes
      2 ts Minced cilantro root
      1    Fresh kaffir lime leaf,
           -minced **
    1/2 ts Shrimp paste
    1/2 ts Salt
 
  * soaked in hot water for 30 minutes, drained and minced, or 2 tsp.
  peeled, minced ginger root ** or 2 dried, soaked in warm water for 20
  minutes, drained and minced, or 1/2 tsp. grated lime zest
  
  The preparation of Thai curry pastes involves pounding or grinding
  together an array of spices and herbs.

  This recipe is very hot; cut down on the amount of dried red chilies
  if a milder curry is desired. (What?!?)
  
  In a mortar or a small bowl, combine all the ingredients. Using a
  pestle or the back of a metal spoon, press down on the mixture and
  stir until it forms a paste. (The curry paste can be prepared ahead
  and stored in an airtight container in the refrigerator for up to 1
  week or in the freezer for up to 3 months.)
  
  Makes 3 to 3 1/2 Tbsp.
  
  Stephen Ceideburg
 
MMMMM

                                                Jim in Yellowknife

~~XX~~XX~~XX

Kurt's Backyard
http://www.therecipestand.com/
Spices

Title: Thai Green Curry Paste
 Categories: Spice mix
      Yield: 1 servings
 
     15    Green hot chilies
      3 tb Chopped shallots
      1 tb Chopped garlic
      1 ts Chopped galangal
      1 tb Chopped lemon grass
    1/2 ts Chopped kaffir lime rind
      1 ts Chopped coriander root
      5    Peppercorns
      1 tb Coriander seeds
      1 ts Cumin seeds
      1 ts Salt
      1 ts Shrimp paste
 
  In a wok over low heat, put the coriander seeds, and cumin seeds and
dry
  fry for about 5 minutes, then grind into a powder.
  
  Into a blender, put the rest of the ingredients except the shrimp
paste adn
  blend to mix well.  Add the coriander-cumin seed mixture and the
shrimp
  paste and blend to obtain 1/2 cup of a fine-textured paste.
  
  This can be stored in a glass jar in the refrigerator for about 3-4
months.
  
  Recipe from:  The Elegant Taste of Thailand, by Sisamon Kongpan &
Pinyo Srisawat.

~~XX~~XX

Here's how "Thailand the Beautiful Cookbook" differes from Muoi
Khuntilanont's recipes:

__________________________________________________________
Green Curry Paste

"Thailand the Beautiful Cookbook" (TTBC) - Green Curry Paste (nam prik gaeng
keow wan)
10 green jalapeno peppers
5 green Thai chili peppers
 cup sliced cilantro/coriander root or stems
8 garlic cloves
1/4 cup chopped shallots or purple onions
1/4 cup chopped lemon grass/citronella (ta-krai) or 1 tablespoon dried lemon
grass
5 thin slices fresh galangal or 1 tablespoon dried galangal powder
1 teaspoon cumin
1 teaspoon shrimp paste (gapi)
Blend/process until smooth

Muoi Khuntilanont - 1: prik kaeng kiao wan
This is a paste for a green curry, and the 'wan' indicates that it should be
slightly sweet as well as hot.
1 cup of prik ki nu (green birdseye chilis) 
5 tablespoons lemon grass, finely sliced 
10 tablespoons of shallots (purple onions), chopped 
10 tablespoons of garlic, minced 
5 tablespoons of galangal (kha) grated 
5 tablespoons of coriander/cilantro root, chopped 
2 tablespoons of coriander seed 
1 tablespoon of cumin seed 
1 tablespoon of freshly ground black pepper 
2 tablespoons of shredded bai makroot (lime leaves) 
4 tablespoons of kapi (fermented shrimp paste) 
1 tablespoon of palm sugar. 

If you can't get prik ki nu, you can use half a pound of habanero chilis or
one pound of jalapena chilis. If you use the latter deseed them before use.
Note that if you use a substitute you will get a different volume of paste,
and that you will need to use different amounts in subsequent recipes. 
If you can't get kha use ginger; if you can't get bai makroot use lime zest;
if you can't get coriander root, use coriander leaves.
method: coarsely chop the chilis. 
Toast the dry seeds in a heavy iron skillet or wok, and grind them coarsely.
Add all the ingredients to a food processor and process to a smooth paste. 
Place in tightly stoppered jars, and keep in the fridge for at least a 
week for the flavors to combine and develop before use. 
The remaining three pastes are all made from dried red chilis: those 
sold in Thailand are frankly stale. Those sold in Europe and America are 
generally barely fit for human consumption. If you must use them then 
break them up and shake out the seeds, and soak them in tepid water for 
about 30 minutes before use. 

Preferably dry fresh red chilis. All these recipes call for one cup of fresh
red chilis, or half a pound of red habaneros, or one pound of red jalapenas,
deseeded. Dry them in the sun, or if the climate doesn't allow then dry them
in a herb desicator, or smoke them in a smoker or 
over a barbeque. 
The dried chilis (which need not be tinder dry - it is enough to remove most
of the water) are then toasted under a broiler until *almost*  burnt. Treat
this stage with extreme caution: if you overcook them a noxious gas closely
related to Mustard gas is released. This is quite dangerous -- at a minimum
cook them in a very well ventillated room with a fan on and have a damp
cloth ready to cover your mouth and nose in case of emergencies -- and
disconnect your smoke detector/fire alarm!

__________________________________________________________
Red Curry Paste

"Thailand the Beautiful Cookbook" (TTBC) - Red Curry Paste (nam prik gaeng
ped)
 cup chopped onions
8 garlic cloves
10 dried red jalapeno peppers
4 thin slices fresh galangal
2 tablespoons chopped lemon grass/citronella (ta-krai)
1 tablespoon chopped cilantro/coriander root or stems
 teaspoon cumin
1 teaspoon shrimp paste (gapi)
1 teaspoon salt
3 tablespoons oil
Blend/process until smooth
Heat small skillet to medium-high add oil fry for 5 minutes, remove & store
in jar.

Muoi Khuntilanont - 2: prik kaeng phet - phet means hot incidentally.
1 cup of prik ki nu daeng (red chilis), prepared 
5 tablespoons lemon grass, finely sliced 
10 tablespoons of shallots (purple onions), chopped 
10 tablespoons of garlic, minced 
5 tablespoons of galangal (kha) grated 
5 tablespoons of coriander/cilantro root, chopped 
2 tablespoons of coriander seed 
1 tablespoon of cumin seed 
1 tablespoon of freshly ground black pepper 
2 tablespoons of shredded bai makroot (lime leaves) 
4 tablespoons of kapi (fermented shrimp paste) 

(Note that except for the sugar and the use of red chilis this is the same
as the prik kaeng kiao wan)  Follow the same procedure: toast and grind the
dry seeds, and then blend all ingredients to a fine paste

Muoi Khuntilanont - 3: prik kaeng Panaeng
This is a paste for a 'dry chili'
1 cup of prepared red chilis 
10 tablespoons of shallots, chopped 
5 tablespoons of garlic, chopped 
10 tablespoons of lemon grass, finely sliced 
5 tablespoons of galangal, grated 
1 tablspoon of coriander seeds 
1 tablespoon of cumin seeds 
5 tablespoons of coriander root. chopped 
1 tablespoon of kapi 
5 tablespoons of freshly toasted peanuts, crushed 
follow the same general method, toasting the seeds, then blending everything
together.

__________________________________________________________
Massaman Curry Paste

"Thailand the Beautiful Cookbook" (TTBC) - Massaman Curry Paste (nam prik
gaeng massaman)
5 tablespoons (2.5 fl oz/75 ml) oil
4 dried jalapeno peppers
 cup chopped onions
 cup chopped garlic cloves
1 tablespoon chopped lemon grass/citronella (ta-krai)
2 thin slices fresh galangal
2 shallots
1/4 teaspoon kaffir lime skin/zest
2 tablespoons dried cilantro/coriander
1 tablespoon cumin
1 teaspoon cinnamon power
1 tablespoon star anise powder
Heat small skillet to medium-high add oil fry peppers, onion & garlic until
golden brown. Combine fried ingredients and remaining ingredients in blender
and process, remove & store in jar.

Muoi Khuntilanont - 4: prik kaeng masaman
masaman is a mild hot and sour dish equivalent to the Indian vindaloo.

ingredients:
1 cup of prepared red chilis 
3 tablespoons of coriander seed 
1 tablespoon of cumin seed 
1 tablespoon of cinnamon 
1 tablespoon of cloves 
1 tablespoon of star anise 
1 tablespoon of cardamom 
1 tablespoon of freshly ground black pepper 
10 tablespoons of shallots, chopped 
10 tablespoons of garlic, chopped 
2 tablespoons of lemon grass, sliced thinly 
1 tablespoon of galangal grated 
3 tablespoons of bai makroot (lime leaves, or lime zest) 
3 tablespoons of kapi 
a small amount of salt (pinch) 
a small amount of turmeric (just a pinch as a colorant). 

toast the seeds, and blend everything in a food processor to a fine paste.


~XX~~XX~~XX~~

Most recipes have you mixing the curry paste with coconut milk.  It's a real
good combo.  Also the curry paste comes in three colors/flavors.  Green, Red
& Yellow.

Musamun Curry is my personal favorite.  It's not as hot as some of the other
curries.

Musamun Beef Curry (Categories: kooknet, ethnic, meats, curry, beef,
musamun)

             Yield: 4 servings

                 1/2 lb Beef
                   2 tb Oil
                   1 ts Musamun Curry Paste
                   1    Potato; cut into 1" cubes
                   1    Onion; quartered
                   1 c  Coconut Milk
                   2 tb Fish Sauce
                   1 ts Brown Sugar
                   2    Red Chili Peppers; chopped
                 1/2 c  Roasted Peanuts
                        Hot Steamed Rice

             Cut beef into 1" cubes. In a saucepan heat oil and curry paste
on high
             heat, until paste bubbles. Add beef, potato, onion, coconut
milk, fish
             sauce, brown sugar, red chili peppers. Stir well and cook for
about 10
             minutes.
             Reduce heat and simmer for 30 minutes. Serve immediately.
Sprinkle
             with roasted peanuts. Accompany with hot steamed rice.
             Note: Lamb can be substituted for beef.
             Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net:
The
             Shadow Zone IV - Stinson Beach, CA


~~XX~~XX~~XX




