Panang Beef With Fragrant Thai Basil Food

PANANG BEEF WITH FRAGRANT THAI BASIL

Panang Beef With Fragrant Thai Basil image

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.

Provided by melting pot

Categories Coconut

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 560.5, Fat 43.9, SaturatedFat 27, Cholesterol 112.5, Sodium 485.8, Carbohydrate 8.4, Fiber 0.8, Sugar 4.2, Protein 35.6

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