Panang Beef With Fragrant Thai Basil
"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."
photo by Mrs. Danger_horse
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
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
- 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.
- Add curry paste and cook for 2-3 minutes stirring constantly until well combined.
- Add peanut butter, fish sauce and brown sugar and cook for 2-3 minutes, stirring constantly. Add remaining coconut milk.
- When the mixture boils, add rump steak, cover and cook over medium heat for 5 minutes, stirring a few times.
- Stir through basil leaves.
- Serve with steamed jasmine rice and top with extra basil leaves and shredded red chilie and lime leaf, if desired.
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Reviews
-
Not made this yet - but I was taught the REAL Panang from Kamolmal in L.A. - what is almost always the case in Thai Restaurants in Australia is this - Order a Red curry...now order a Panang curry - taste teste?....no difference...they almost ALL do not use peanuts/and do use the same Red curry paste....PEANUTS are Panang -
I can't believe how easy and delicious this recipe is. Great with venison tenderloin and/or backstrap. -
Yum YUM. This tasted sooooo authentic! Must use real Thai Basil leaves though. I could almost imagine I was back in Phuket... -
Perfect. The flavor in this is so tasty, from the red curry paste, and it could not be easier or faster. I followed it pretty much to the letter, though I used slicked sirloin steak instead of rump steak. I also added a bit of salt and pepper to taste and some crushed red pepper for heat. Panang is my favorite curry at our local Thai place and I had no idea it was so easy to make. Thanks for sharing!
Tweaks
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Perfect. The flavor in this is so tasty, from the red curry paste, and it could not be easier or faster. I followed it pretty much to the letter, though I used slicked sirloin steak instead of rump steak. I also added a bit of salt and pepper to taste and some crushed red pepper for heat. Panang is my favorite curry at our local Thai place and I had no idea it was so easy to make. Thanks for sharing!
RECIPE SUBMITTED BY
Living in Australia means we get to savour different cuisines and it's so much fun trying new things, only sometimes no-one else wants to try them with me:( I like music, art, singing (much to the chagrin of those around me), hiking, writing and most definitely shopping!
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