This particular recipe was just okay. If I did it again I'd make some adjustments. I've put notes below where I would make changes.
Panaeng Beef in Red Curry Peanut Sauce
Serves 4-6
- 1 c unsweetened coconut milk ( I had light coconut milk in the pantry so that's what I used)
- 1/2 cup water
- 1/2 lb boneless beef (like flank steak), thinly sliced crosswise into 2 inch strips
- 2 T panaeng curry paste or red curry paste (I used red curry paste)
- 2 T fish sauce
- 2 T palm sugar or brown sugar (I used brown sugar)
- 3 T ground or finely chopped peanuts or peanut butter
- 3 wild lime leaves, torn or cut in quarters or fine threads (optional) (Jenn Note: I have no idea what these are or where to get them. I like the lime flavor with my curry so I just spritz a lime wedge over my dish after I served it up)
- A handful of Thai basil leaves
In a medium sauce pan, stir together 1/2 cup coconut milk and the water. Bring to a gentle boil over medium heat. Sprinkle in the sliced beef, stirring to keep the pieces from sticking together, and simmer 5 minutes, until meat is tender.
Remove the meat from the pan and set aside.
With the milk/water mixture still in the pan, return it to a gentle boil. Stir in the curry paste and cook to dissolve, 3-4 minutes. The mixture should be fragrant and smooth. Return the beef and any juices to the pan, add the remaining coconut milk and bring back to a gentle boil. Add the fish sauce, sugar, peanuts and lime leaves, if using. Stir well and simmer 3 - 4 minutes more, until the sauce is smooth. Stir in basil leaves and remove from heat.
I served this over a bowl of jasmine rice.
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