Panaeng Beef

Serves 4

Ingredients

• 3 Tbsp Vegetable Oil
• 1-2 Tbsp Red Curry Paste (Depending on Desired Spice Level)
• ¾ lb Thinly Sliced Beef (chicken or shrimp)
• 1 can unsweetened coconut milk
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• ¼ cup roasted salted peanuts, ground
• ½ red bell pepper thinly sliced
• Green onion diagonally sliced
• Sugar or Snap Peas
• 1/3 cup coarsely chopped cilantro and/or fresh Basil, or Thai Basil if available

Method

1. In a large frying pan over medium heat, combine the oil and curry paste. Cook for 3 to 4 minutes, adjusting heat to keep paste sizzling gently without popping and splashing. Mash the paste to soften and mix with the oil. Add the beef, chicken or shrimp and cook for 2 to 3 minutes, separating the pieces to coat them with the oily paste and brown them evenly.

2. Stir the coconut milk into the frying pan. Bring to a gentle simmer over medium heat and cook for about 10 or so minutes, adjusting heat to keep simmering gently.

3. Add the fish sauce, sugar, and peanuts. Cook gently for about 5 more minutes, stirring occasionally.

4. Add red pepper, green onions, sugar or snap peas and stir them into the curry to warm through and cook slightly but still crisp. Adjust seasonings as necessary.

5. Transfer to serving bowls and garnish each with basil and cilantro.