Wednesday, November 4, 2009

Beef Panang


1 cup coconut milk
1 lb beef, properly sliced
2 tbsp sugar
4 kaffir lime leaves, sliced thinly
2 tbsp fish sauce
1 1/2 tbsp red curry paste

Beef Panang


Pour half of the coconut milk in a pan over medium heat and bring it to a boil. Add curry paste and break it up to mix it with coconut milk. Stir it properly as to prevent it from sticking.

If required put the gas on lower heat. Simmer until red oil appears. Now add the beef and stir to mix the beef with the curry paste. Add sugar, fish sauce and the rest of coconut milk.

Let it cook on lower flame until the beef is tender and the liquid turns into thick sauce. Add water if the beef is still tough and let the liquid reduce.

Sprinkle the sliced kaffir lime leaves on top. Serve hot. Enjoy the delicious mouth watering Thai Beef Panang with rice.

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