I don’t know if you’ve ever flown by the seat of your pants when cooking (all the time, right? 😉 ) but this recipe is really a winner when it comes to having fresh ingredients on hand. Ok, so maybe the peas were frozen and the bamboo shoots…I mean who gets those fresh I ask you!? Not I–but the peppers and tomatoes and onion were fresh–and you could add so much more! What other fresh ingredients would you have added to this recipe if you could? Get the whole recipe after the jump.
Panang Curry with Beef
- 16 oz beef, pork fillet or tenderloin, thinly sliced
- 1 red pepper, cut in 1 inch pieces
- 1/3 large red onion, cut in 1 inch pieces
- 1 T coconut oil
- 2 cups (16 floz, 500ml) thick coconut milk – reserve 2 tablespoons (30 mls) to use as a garnish
- 4 T panang or red curry paste (red is pictured)
- 1 cup frozen peas
- 1 can (5 oz) drained sliced bamboo shoots
- 2 T palm sugar
- 2-3 T Thai fish sauce
- 7 kaffir lime leaves – 3 torn into pieces, discarding the stem and 4 finely shredded
- 1/2 cup (1/2 oz) fresh sweet basil leaves, chopped
- 1 big red chilli, sliced
- About 1 dozen cherry tomatoes, halved
- 4 T roasted ground peanuts (optional)
- 1-2 hot peppers to garnish, chopped
Put half of the thick coconut milk into a wok and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to separate out. Then add the panang curry paste and fry for 1-2 minutes. Once the paste is cooked add the meat and cook until the outside of the meat is cooked. Then add the rest of the thick coconut milk and bring to the boil.
Add reserved peppers and onions, frozen peas and bamboo shoots. Simmer and add the palm sugar along the side of the wok until it melts and then and add the fish sauce and kaffir lime leaf pieces. Stir to combine and then add the cherry tomatoes and half the basil leaves. Turn off the heat and serve garnished with the shredded kaffir lime leaves, red chillies, remaining basil leaves and remaining coconut milk.
Top with ground peanuts (serves 4).