Beef Panang Curry

Description

There are lots of ways to make this traditional Thai dish. This recipe presents a very simple, basic version. You can add vegetables to make it more of a meal. You can also substitute chicken or pork for the beef. Always serve with rice.

Ingredients

• 14 oz. can coconut milk
• 1 tbsp. red curry paste (adjust to taste)
• 1 lb. beef, lean, thinly sliced (round or blade steak)
• 2 tbsp. palm sugar (brown sugar may be substituted)
• 2 tbsp. fish sauce
• 1/2 cup peanuts
• 4 kaffir lime leaves, thinly sliced

Preparation

• Get a medium-size skillet or wok.

Directions

• Pour 1/2 of the coconut milk in a pan over medium heat.
• Add curry paste and break it up to mix it with the coconut milk. Keep stiring to prevent the mixture from sticking to the bottom. Lower the heat to simmer if necessary. Simmer until red oil appears.
• Add the beef and stir to coat the beef with the curry paste.
• Add sugar, fish sauce, peanuts, and the rest of coconut milk.
• Simmer until the beef is tender and the liquid is reduced to a thick sauce. It should take about half an hour to an hour depending on the temperature. Add water if your beef is still tough and let the liquid reduce.
• Sprinkle the sliced kaffir lime leaves on top.
• Serve hot!

Source

This is just one of many variations of this recipe available on the Internet. I modified this one a little based on a recipe I got from Kimsan Seng, Sodexo Group Executive Chef.