Panang Beef Curry
Ingredients
- 8 oz. tender beef
- 6 oz. coconut milk
- 1½ tsp. panang curry paste or red curry paste
- 1 tsp. sugar
- 1 tbsp. fish sauce
- 3 makrut leaves
- 2 oz. fresh mushrooms
- 1/2 tsp. msg (optional)
- 3 tbsp. water
- 3 fresh chili peppers
- 2 oz. fresh basil leaves
Preparation
Cut beef into slices about 1/2" thick. Clean mushrooms and cut in thick slices. Cut makrut leaves in thin strips.
Preheat wok over medium high heat. Add 2 oz. coconut milk and panang paste or red curry paste. Stir for 2 minutes.
Add sliced beef, sugar, msg and fish sauce. Stir 5 to 6 times. Add mushrooms and water. Turn heat to high.
Add coconut milk and makrut leaves. Let boil for 30 seconds. Lower stove to medium heat and simmer for 8-10 minutes, until sauce has thickened.
Add chilies. Stir 2 times. Remove from stove and place on serving plate. Serves 1.