Panang Beef With Fragrant Thai Basil Food

PANANG BEEF WITH FRAGRANT 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.

PANANG CURRY - BEEF

Steps:

• Brown beef, remove from heat as soon as it's no longer pink outside.
• Drain the beef.
• Heat curry paste and add ginger, chili, garlic.
• Add 2/3 coconut milk and stir.
• Add all remaining spices and mix in the rest of the coconut milk.
• Add suger and stir well.
• Add beef and simmer for 2 minutes.
• Use the remaining coconut milk in the can to cook with rice or make dessert.

BEEF SHORT RIBS IN FRAGRANT THAI STOCK SAUCE

Steps:

• Preheat oven to 150°C.
• Heat vegetable oil in a wok or frying pan over medium heat. Brown ribs for 3-4 minutes on each side.
• Remove ribs from pan.
• Add onion to pan and cook for 3 min or until soft and golden.
• Place onion, ribs, galangal, ginger, lemon grass, fish sauce, sugar, garlic, stock, tamarind and chillies in a very large ovenproof dish. Stir to combine and bring to a simmer over medium heat. Cover and bake in the oven for at least 2 hrs (and remove lid for last 10 min) or until ribs are very tender.
• To serve, sprinkle ribs with cilantro and basil and accompany with lime cheeks and rice.