Panaeng Nua - Panaeng Thai Beef Curry

This is a fantastic beef curry recipe from the book 'Cooking the Thai Way' by Supenn Harrison & Judy Monroe.

• Ready In: 2 hrs 45 mins
• Serves: 4

Ingredients

• 2  cups coconut milk
• 1  lb stewing beef, cut into bite sized chunks
• 1  garlic clove, finely chopped
• 1⁄4 teaspoon ground coriander
• 1⁄8 teaspoon ground black pepper
• 1⁄4 teaspoon salt
• 1  stalk lemongrass (bottom 1/3 finely chopped)
• 3  tablespoons fish sauce
• 1⁄2 teaspoon lemon zest, grated
• 2  tablespoons chunky peanut butter
• 1  tablespoon sugar
• 1⁄2 tablespoon crushed red pepper flakes
• 1  green onion, minced
•  basil leaves or   sliced red  chili (to garnish)

Directions

1. In a large saucepan, bring the coconut milk to a boil over high heat, stirring occasionaly.
2. Reduce heat to low & simmer, uncovered for 15 minutes, stirring occasionally.
3. Add remaining ingredients & stir. Cover & simmer over a medium heat, stirring occasionally for 1 1/2 - 2 hours or until the beef is tender.
4. Serve hot over rice. Garnish with the basil or chillies.