Beef Panang

The base flavors in this marvelous recipe derive from the remarkable combination of red curry and coconut milk. Sound bizarre? It's delicious. This serves four.

Ingredients:

1 pound sirloin steak cut into thin strips
2 tablespoons extra virgin olive oil
2 tablespoons red curry paste
½ can coconut milk
2½ tablespoons ground peanuts
fish sauce to taste
½ red bell pepper, chopped
½ green bell pepper, chopped ¼ cup
Thai basil leaves

Preparation:
Heat the olive oil in a skillet over low heat.
Add the curry paste and stir until you can smell the scent. Add the coconut milk and continue stirring for a very short time, about one minute.
Add the sirloin and stir-fry for about 5 minutes, or until the beef is cooked through. Add the ground peanuts about half way through the cooking process.
Add the fish sauce and sugar to taste.
When the sauce is almost totally evaporated and/or absorbed, add the peppers and basil. Continue to stir-fry for about 5 minutes.
Garnish with Kaffir lime leaves and sprinkle with additional coconut milk. This dish is excellent when served with cooked jasmine rice.

Directions:
The base flavors in this marvelous recipe derive from the remarkable combination of red curry and coconut milk. Sound bizarre? It's delicious. This serves four.

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Beef Panang

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