Panang Beef With Fragrant Thai Basil

Total Time
20mins
Prep 5 mins
Cook 15 mins

This is very simple recipe. I replaced the beef with 2 bunches of asparagus and it worked quite well actually. Use it as a sauce for other stir-fries as well.

Ingredients Nutrition

Directions

  1. 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.
  2. Add curry paste and cook for 2-3 minutes stirring constantly until well combined.
  3. Add peanut butter, fish sauce and brown sugar and cook for 2-3 minutes, stirring constantly. Add remaining coconut milk.
  4. When the mixture boils, add rump steak, cover and cook over medium heat for 5 minutes, stirring a few times.
  5. Stir through basil leaves.
  6. Serve with steamed jasmine rice and top with extra basil leaves and shredded red chilie and lime leaf, if desired.
Most Helpful

Not made this yet - but I was taught the REAL Panang from Kamolmal in L.A. - what is almost always the case in Thai Restaurants in Australia is this - Order a Red curry...now order a Panang curry - taste teste?....no difference...they almost ALL do not use peanuts/and do use the same Red curry paste....PEANUTS are Panang

5 5

I can't believe how easy and delicious this recipe is. Great with venison tenderloin and/or backstrap.

5 5

Yum YUM. This tasted sooooo authentic! Must use real Thai Basil leaves though. I could almost imagine I was back in Phuket...