Panaeng Nua - Panaeng Thai Beef Curry |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
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This is a fantastic beef curry recipe from the book 'Cooking the Thai Way' by Supenn Harrison & Judy Monroe. Ingredients:
2 cups coconut milk |
1 lb stewing beef, cut into bite sized chunks |
1 garlic clove, finely chopped |
1/4 teaspoon ground coriander |
1/8 teaspoon ground black pepper |
1/4 teaspoon salt |
1 stalk lemongrass (bottom 1/3 finely chopped) |
3 tablespoons fish sauce |
1/2 teaspoon lemon zest, grated |
2 tablespoons chunky peanut butter |
1 tablespoon sugar |
1/2 tablespoon crushed red pepper flakes |
1 green onion, minced |
basil leaves or sliced red chili (to garnish) |
Directions:
1. In a large saucepan, bring the coconut milk to a boil over high heat, stirring occasionaly.
2. Reduce heat to low & simmer, uncovered for 15 minutes, stirring occasionally.
3. Add remaining ingredients & stir. Cover & simmer over a medium heat, stirring occasionally for 1 1/2 - 2 hours or until the beef is tender.
4. Serve hot over rice. Garnish with the basil or chillies.
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