Panang Curry
Serves 4
Ingredients
Method
1 tbsp Vegetable Oil
2 tbsp Panang Curry Paste
13½ oz Coconut Milk
1 lb Beef, Cut Into Thin Strips
1 Bell Pepper, Sliced
1 tbsp Fish Sauce
1 tbsp Sugar
¼ cu Thai Basil Leaves
¼ cu Kaffir Lime Leaves, Torn
Heat the vegetable oil in a large pan or wok over medium heat. Add the panang curry paste and fry until fragrant.
Stir in the coconut milk, and bring to a simmer.
Add the beef to the pan, and simmer until it is fully cooked.
Add the sliced bell pepper, and cook until softened.
Stir in the fish sauce and sugar, and adjust seasoning to taste.
Just before serving, stir in the Thai basil leaves and torn kaffir lime leaves. Serve the curry hot with steamed jasmine rice.