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Prep Time: 7 Minutes Cook Time: 10 Minutes |
Ready In: 17 Minutes Servings: 4 |
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After having my first and most delicious Thai meal, I was on the hunt for recipes to make at home. I found this recipe in a beautiful book called, appropriately, Beautiful Thailand . As with all curry dishes you will want to adjust the heat to your tastes. I find 1 tablespoon of curry paste to be more than sufficient to clear a sinus cold so you may want to start with 1/2 tablespoon. Have fun! Ingredients:
90 ml coconut milk |
2 tablespoons fish sauce |
2 tablespoons sugar |
6 kaffir lime leaves |
1 tablespoon oil |
2 tablespoons panang curry paste (use only 1 tbsp. or less for less heat) |
250 g beef sirloin, sliced thinly |
1/8 cup green pepper, sliced |
1/8 cup red pepper, sliced |
1/4 cup onion, sliced |
2 tablespoons roasted peanuts, chopped fine (or cashews) |
Directions:
1. Mix together the sauce ingredients and set aside.
2. Heat a large skillet and add the oil and curry paste. Cook for 1 minute on low heat.
3. Return the temperature to high and saute the beef, then add the sauce. Cook until the sauce is thick, about 5 minutes.
4. Add the sliced peppers , onions and ground peanuts. Cook for 2 minutes more.
5. Serve over Jasmine rice. (P.S. Don't eat the lime leaves).
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