Panang Beef With Fragrant Thai Basil |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is very simple recipe. I replaced the beef with 2 bunches of asparagus and it worked quite well actually. Use it as a sauce for other stir-fries as well. Ingredients:
400 ml coconut milk |
1 tablespoon red curry paste |
2 tablespoons crunchy peanut butter |
1 tablespoon fish sauce |
1 tablespoon brown sugar |
600 g rump steak (sliced into thin strips) |
1 cup thai basil |
Directions:
1. Heat 1/4 cup of the thick cream from the top of the coconut milk over high heat for 5 minutes, stirring often, until the cream bubbles. To separate, pour the milk into a jar and allow to sit for 2-3 hours or until you can see two distinct layers.
2. Add curry paste and cook for 2-3 minutes stirring constantly until well combined.
3. Add peanut butter, fish sauce and brown sugar and cook for 2-3 minutes, stirring constantly. Add remaining coconut milk.
4. When the mixture boils, add rump steak, cover and cook over medium heat for 5 minutes, stirring a few times.
5. Stir through basil leaves.
6. Serve with steamed jasmine rice and top with extra basil leaves and shredded red chilie and lime leaf, if desired.
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