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.
- 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.
- Add curry paste and cook for 2-3 minutes stirring constantly until well combined.
- Add peanut butter, fish sauce and brown sugar and cook for 2-3 minutes, stirring constantly. Add remaining coconut milk.
- When the mixture boils, add rump steak, cover and cook over medium heat for 5 minutes, stirring a few times.
- Stir through basil leaves.
- Serve with steamed jasmine rice and top with extra basil leaves and shredded red chilie and lime leaf, if desired.
I can't believe how easy and delicious this recipe is. Great with venison tenderloin and/or backstrap.
Yum YUM. This tasted sooooo authentic! Must use real Thai Basil leaves though. I could almost imagine I was back in Phuket...
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!