This is one of my favourite dish my parents used to make for dinner. There are a lot of versions of หลน (Lon), in Thai. Some uses fermented bean curd and add crab. My version is just what I could find in Sydney.
- Spanish onion, sliced — 100 g
- Long green chillies, sliced — 100 g
- Coriander roots — 2
- Salted soy bean — 2 tablespoon
- Coconut milk — 1 cup
- Minced beef — 150 g (ideally, the mixture of pork and prawn but canned tuna works as well)
- Tamarind puree — 1 teaspoon or to taste
- Fish sauce — 1 tablespoon or to taste
- Sugar — just a pinch
- Pound coriander roots, half of the onion and half of the chillies into paste then add salted soy bean and blend the mixture.
- Boil coconut milk in a small saucepan, add the mixture and bring it to boil again.
- Add meat and keep stirring until it is cooked then put the rest of the onion and the chillies.
- The taste should be balanced with salted soy bean, fish sauce, tamarind puree and a touch of sugar.
- Simmer it until the onion and the chillies are soft and the sauce is thick. Occasionally stir.
- It is essential to serve with fresh vegetable and rice because the sauce is very creamy and rich.