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    You are in: Home / Australian / Panang Beef With Fragrant Thai Basil Recipe
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    Panang Beef With Fragrant Thai Basil

    1/1 Photo of Panang Beef With Fragrant Thai Basil

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    melting pot's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on August 29, 2010

      55

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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 31, 2010

      55

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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 17, 2007

      55

      Perfect. The flavor in this is so tasty, from the red curry paste, and it could not be easier or faster. I followed it pretty much to the letter, though I used slicked sirloin steak instead of rump steak. I also added a bit of salt and pepper to taste and some crushed red pepper for heat. Panang is my favorite curry at our local Thai place and I had no idea it was so easy to make. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Panang Beef With Fragrant Thai Basil

    Serving Size: 1 (278 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 560.5
     
    Calories from Fat 394
    70%
    Total Fat 43.8 g
    67%
    Saturated Fat 27.0 g
    135%
    Cholesterol 112.5 mg
    37%
    Sodium 485.8 mg
    20%
    Total Carbohydrate 8.3 g
    2%
    Dietary Fiber 0.8 g
    3%
    Sugars 4.2 g
    16%
    Protein 35.5 g
    71%

    The following items or measurements are not included:

    red curry paste

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