Thai Panang Curry (Gourmet Style )

I was looking on here and didn't really see a Panang that I was used to eating from military overseas. This one is delicious and has a ton of different tastes. Enjoy!

• Ready In: 45 mins
• Serves: 6

Ingredients

• Sauce

• 1 (13 1/2ounce) can coconut milk
• 2 1⁄2 tablespoons red curry paste
• 2  tablespoons brown sugar
• 2  tablespoons crunchy peanut butter (Peanut Sauce 2Tb and add peanuts)
• 1  pinch red pepper flakes (fresh red chili peppers 2 for more kick)
•  salt
•  pepper

• Meat

• 1  lb rump steak, sliced 1/4 in. to 1/8 in
• 1⁄2 tablespoon  sesame oil
• 1⁄2 tablespoon canola oil
• 1  tablespoon Chinese five spice powder

• Vegetables

• 4  quarts water
• 2  pinches sea salt
• 2 1⁄2 ounces water chestnuts (sliced)
• 2 1⁄2 ounces bamboo shoots (sliced)
• 1⁄2 red bell pepper (cut into two 1 in. rings then cut into 6 pieces each)
• 1⁄2 green bell pepper (do same as above)
• 3 -4  ounces broccoli, crown (slice each flower once down middle)
• 3 -4  ounces sugar snap peas (in pod)
• 1⁄2-3⁄4 large carrot (sliced at diaganol about 1/4 in. each)
• 1⁄2  white onion, cut into wedges and seperated
• 3 1⁄2 ounces  baby corn, cut into twos
• 4  ounces  of your favorite oriental mushrooms (I like Oyster,sliced, or Button,whole)
• 1 -2  fresh jalapeno, your authentic thai heat (sliced)
• 1  ounce of fresh mint, finely chopped
• 1 -2  ounce  fresh Thai basil, if normal (finely chop 1 oz Basil with 1 oz Parsley)
• 1  garlic clove (minced)
• 1⁄2 tablespoon canola oil
• 1⁄2 tablespoon  peanut oil
• 1 -2  lime wedge (served on the side)

Directions

1. In 350 degree oven roast green and red peppers for 8-10 minute Set aside.
2. Blanch in boiling water and salt first broccoli and carrot, then after a few minutes snap peas. Strain in cool water or ice water. Set aside.
3. Mix oils and saute onion and jalapenos Until tan. Add garlic and mushrooms until onions brown. Set aside.
4. Prepare sauce by adding all ingredients over medium heat and whisk together. After boil let simmer and stir occassionally.
5. Saute all your meat ingredients and set aside.
6. Mix all your preps into sauce, as well as shoots, chestnuts, and baby corn.
7. When ready to serve, mix in Basil and Mint.
8. Serve over Rice or I prefer Rice Noodle. You can also add a duck egg or a couple quail eggs (scrambled and dropped in boiling water for rice) and for noodle just scramble with noodles in pan or wok with a little oil. Serve with lime wedges and enjoy!
9. (if you prefer more heat add more red chili I like mine to burn).