Panang Beef With Fragrant Thai Basil

piątek, 7 lutego 2014

Panang Beef With Fragrant Thai Basil

Time: 20 mins

Ingredients

  • 400 ml coconut milk
  • 1 tablespoon red curry paste
  • 2 tablespoons crunchy peanut butter
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 600 g rump steak (sliced into thin strips)
  • 1 cup Thai basil

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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