Main CourseDinner

Khao Mok Nua

Name: Khao Mok Nua
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 4 porcje
Cuisine: thai, asian
Ingredients: 500 g beef chuck cut into 1-inch cubes; 300 g basmati rice rinsed; 200 ml coconut milk; 250 ml water; 1 szt. yellow onion thinly sliced; 2 łyżka ginger grated; 4 ząbek garlic minced; 20 g lemongrass thinly sliced, tender part only; 1 łyżka galangal chopped; 3 szt. dried red chili soaked and deseeded; 1 łyżeczka coriander seed toasted; 0,5 łyżeczka cumin seed toasted; 0,5 łyżeczka turmeric powder; 2 szt. cardamom pod crushed; 2 szt. clove; 0,25 łyżeczka nutmeg grated; 0,5 łyżeczka shrimp paste; 2 łyżka vegetable oil; 1 łyżka fish sauce; 1 łyżeczka sugar; 2 łyżka fresh coriander chopped

Khao Mok Nua is a fragrant Thai-Muslim rice dish featuring tender beef simmered in a rich, aromatic curry paste, then cooked with basmati rice. It's a flavorful and satisfying meal, often served with a tangy green chili dipping sauce.

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz. 35 min
Porcje: 4
Trudność: Średni
Na porcję: 766 kcal

Bezglutenowy

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Przygotowanie stanowiska

Składniki

main

500 gbeef chuck, cut into 1-inch cubes
300 gbasmati rice, rinsed
200 mlcoconut milk
250 mlwater
1 szt.yellow onion, thinly sliced
2 łyżkavegetable oil
1 łyżkafish sauce
1 łyżeczkasugar

paste

2 łyżkaginger, grated
4 ząbekgarlic, minced
20 glemongrass, thinly sliced, tender part only
1 łyżkagalangal, chopped
3 szt.dried red chili, soaked and deseeded
1 łyżeczkacoriander seed, toasted
0,5 łyżeczkacumin seed, toasted
0,5 łyżeczkaturmeric powder
2 szt.cardamom pod, crushed
2 szt.clove
0,25 łyżeczkanutmeg, grated
0,5 łyżeczkashrimp paste

garnish

2 łyżkafresh coriander, chopped

Sprzęt

mortar and pestle or food processor · large pot · knife

Sposób przygotowania

Krok po kroku

1
Prepare the curry paste: In a mortar and pestle or food processor, combine the ginger, garlic, lemongrass, galangal, dried red chilies, coriander seeds, cumin seeds, turmeric powder, cardamom pods, cloves, nutmeg, and shrimp paste.
Około 10 min
Wskazówka kucharza: If using a food processor, add a tiny bit of water or oil to help it blend into a smooth paste.
2
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Około 1 min
3
Add the sliced yellow onion and sauté until softened and translucent, about 5-7 minutes.
Około 7 min
4
Add the prepared curry paste to the pot and cook, stirring constantly, for 2-3 minutes until fragrant.
Około 3 min
Wskazówka kucharza: Cooking the paste well develops its flavors.
5
Add the beef cubes to the pot and sear on all sides until lightly browned.
Około 5 min
6
Pour in the coconut milk and water, then stir in the fish sauce and sugar. Bring the mixture to a simmer.
Około 3 min
7
Reduce the heat to low, cover the pot, and let the beef simmer for 30 minutes, or until partially tender.
Około 30 min
8
Stir in the rinsed basmati rice, ensuring it is submerged in the liquid.
Około 1 min
9
Cover the pot tightly and continue to cook on low heat for another 20 minutes, or until the rice is cooked through and the liquid is absorbed.
Około 20 min
Wskazówka kucharza: Avoid lifting the lid during this time to retain steam.
10
Remove the pot from the heat and let it rest, covered, for 10 minutes to allow the flavors to meld and the rice to fully steam.
Około 10 min
11
Fluff the rice gently with a fork before serving.
Około 1 min
12
Garnish with fresh coriander before serving.

Na porcję

Wartości odżywcze

49%Ocena

Kalorie: 766,2kcal
Białko: 31g
Węglowodany: 70,4g
Tłuszcz: 41,8g
Błonnik: 2,8g
Cukry: 4,2g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftover Khao Mok Nua in an airtight container in the refrigerator.

Odgrzewanie

Reheat gently in a microwave or on the stovetop with a splash of water to prevent drying.