BEEF PANANG WITH COCONUT MILK ENJOY DAN:

BEEF PANANG WITH PANANG CURRY PASTE by CHEF DAN:

Serves 4

 

INGREDIENTS:

1 pound flank steak, halved lengthwise

1 (19 Oz) MAE PLOY coconut milk

2 tablespoon Panang curry paste

2 tablespoon crunchy peanut butter

2 tablespoon fish sauce

2 tablespoon Tamarind concentrate

1 tablespoon brown sugar

1 red bell pepper, thinly sliced lengthwise

1 onion, thinly sliced lengthwise

1 cup snow peas

1 cup loosely torn fresh basil leaves

2 tablespoon lime juice

1/4- cup dry roasted peanuts

 

DIRECTIONS:

1.   Thinly slice the steak across the grain, no thicker than 1/8-inches.

2.   In a skillet over medium-heat, heat to simmering.

3.   Spoon the thick coconut cream from the top of the can into the skillet.

4.   Add the curry paste and tamarind and cook stirring until fragrant, about 2-3 minutes.

5.   Stir in the remaining coconut milk, peanut butter, fish sauce, sugar, and 1/4-cup water.

6.   Stir in the red pepper and onion, cover and cook for about 3-4 minutes.

7.   Add sliced beef, snow peas, and basil.

8.   Cook uncovered until the meat is no longer raw, 2-3 minutes.

9.   Stir in lime juice and top with dry roasted peanuts.

 

ENJOY DAN:                                 BON-APPETITE!!