Thai Panang Curry (Gourmet Style ) Recipe

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Ingredients:

Serving

1 (13 1/2 oz) can coconut milk
2 1/2 tbsp red curry paste
2 tbsp brown sugar
2 tbsp crunchy peanut butter (peanut sauce 2tb and add peanuts)
1 pinch red pepper flakes (fresh red chili peppers 2 for more kick)
salt
pepper
1 lb rump steak, sliced 1/4 in. to 1/8 in
1/2 tbsp sesame oil
1/2 tbsp canola oil
1 tbsp chinese five spice powder
4 quarts water
2 pinches sea salt
2 1/2 oz water chestnuts (sliced )
2 1/2 oz bamboo shoots (sliced )
1/2 red bell pepper (cut into two 1 in. rings then cut into 6 pieces each)
1/2 green bell pepper (do same as above)
3 -4 oz broccoli , crown (slice each flower once down middle)
3 -4 oz sugar snap peas (in pod)
1/2-3/4 large carrot (sliced at diaganol about 1/4 in. each)
1/2 white onion, cut into wedges and seperated
3 1/2 oz baby corn , cut into twos
4 oz of your favorite oriental mushrooms
1 -2 fresh jalapeno , your authentic thai heat (sliced)
1 oz fresh mint, finely chopped
1 -2 oz fresh thai basil , if normal (finely chop 1 oz basil with 1 oz parsley)
1 garlic clove (minced )
1/2 tbsp canola oil
1/2 tbsp peanut oil
1 -2 lime wedge (served on the side )

Directions:

In 350 degree oven roast green and red peppers for 8-10 minute Set aside.
Blanch in boiling water and salt first broccoli and carrot, then after a few minutes snap peas. Strain in cool water or ice water. Set aside.
Mix oils and saute onion and jalapenos Until tan. Add garlic and mushrooms until onions brown. Set aside.
Prepare sauce by adding all ingredients over medium heat and whisk together. After boil let simmer and stir occassionally.
Saute all your meat ingredients and set aside.
Mix all your preps into sauce, as well as shoots, chestnuts, and baby corn.
When ready to serve, mix in Basil and Mint.
Serve over Rice or I prefer Rice Noodle. You can also add a duck egg or a couple quail eggs (scrambled and dropped in boiling water for rice) and for noodle just scramble with noodles in pan or wok with a little oil. Serve with lime wedges and enjoy!
(if you prefer more heat add more red chili I like mine to burn).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	393.83 Kcal (1649 kJ)
Calories from fat	163.16 Kcal
		% Daily Value*
Total Fat	18.13g	28%
Cholesterol	7.73mg	3%
Sodium	151.66mg	6%
Potassium	365.71mg	8%
Total Carbs	26.02g	9%
Sugars	8.22g	33%
Dietary Fiber	7.28g	29%
Protein	26.01g	52%
Vitamin C	56.7mg	94%
Vitamin A	1mg	34%
Iron	62.6mg	348%
Calcium	150.2mg	15%

Amount Per 100 g
Calories	43.34 Kcal (181 kJ)
Calories from fat	17.96 Kcal
		% Daily Value*
Total Fat	2g	28%
Cholesterol	0.85mg	3%
Sodium	16.69mg	6%
Potassium	40.25mg	8%
Total Carbs	2.86g	9%
Sugars	0.9g	33%
Dietary Fiber	0.8g	29%
Protein	2.86g	52%
Vitamin C	6.2mg	94%
Vitamin A	0.1mg	34%
Iron	6.9mg	348%
Calcium	16.5mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.