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Kaeng Phedvietnam 3/4 teaspoon dried ground chili peppers 1/2 teaspoon freshly ground black pepper 1 teaspoon ground caraway seeds 1 teaspoon ground coriander 1 teaspoon salt 1/4 cup finely shredded cabbage 2 tablespoon minced green onions 2 each cloved of garlic, minced 2 teaspoon grated lemon rind 1/4 teaspoon basil 3 lb top sirloin, 1/4 thick 5 cup coconut cream 2 teaspoon shrimp or anchovy paste 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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