- Most Helpful
- Highest Rating
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!