Red Rendang Canna-Curry

[Behindbars]

 

Title :: Red Rendang Canna-Curry

Author :: Behindbars

Category :: Cannabis Based

Ingredients ::

• 4-6 grms of hash
  
• 500 mls coconut cream
  
• 250 mls coconut milk
  
• 3 tbsp of good red curry paste (product of Thailand prefered)
  
• 1.5 tbsp of good fish sauce (product of Thailand prefered)
  
• 1 tbsp of palm sugar
  
• 500 grms of thinly sliced beef (use whatever you like ie chicken, veggies, pork)
  
• 30 Thai basil leaves
  
• 4 red long chillies sliced very finely length wise
  
• Jasmine rice
  

Description ::

This is my absolute favorite dish! A spicy and fragrant curry from the south of Thailand. This recipe will serve 4 people (even big ones with the munchies!)

 

You will need to be constantly attentive to this dish or it will burn so either get whacked before you start or take the billy into the kitchen with you

 

-In a saucepan add the coconut cream, place on a med\high setting

-Constantly stir to prevent the cream from sticking/burning

-Reduce this down for 30 mins or so, untill the coconut cream seperates. (the oil and the solids will seperate)

-Add your hash and continue to stir untill the block breaks up and the oil's colour darkens slightly.

-Add the curry paste and stir untill it becomes so fragrant that you are having a little trouble breathing if standing directly over the pot.

-Add the fish sauce and the palm sugar and stir untill the colour deepens.

-Moisten with the coconut milk

-Add your beef or chicken or whatever (soft vegies should be added just before serving)

-Lower the heat and simmer until the meat/veggies are cooked to your liking (for medium rare beef 3 mins will do it)

-Don't panic it is supposed to be oily!

-Transfer your curry to a serving dish.

-Garnish with the basil leaves and sliced chilli.

-Serve with steamed jasmine rice and a cold beer.

 

-It will keep for 1 week in an airtight refrigerated container.

 

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