Panang Beef With Fragrant Thai Basil

READY IN: 20mins
Recipe by melting pot

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.

Top Review by vjpigdon

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

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.

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