Panang Beef With Fragrant Thai Basil - cooking recipe

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
Preparation
    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.

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