Thai penang curry

Ingredients

1 1/2 cups (10 oz, 300 grams) beef, pork fillet or tenderloin, thinly sliced
2 cups (16 floz, 500ml) thick coconut milk - reserve 2 tablespoons (30 mls) to use as a garnish
4 tablespoons (100 grams) panang or red curry paste
2 tablespoons (40grams) palm sugar
2-3 tablespoons (30-45 ml) Thai fish sauce
7 kaffir lime leaves - 3 torn into pieces, discarding the stem and 4 finely shredded
1/2 cup (1/2 oz, 30-45 ml) fresh sweet basil leaves
1 big red chilli, sliced
4 tablespoons roasted ground peanuts (optional)

Passion for Thai Cooking Cookbook



Preparation

Put half of the thick coconut milk into a wok and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to separate out. Then add the panang curry paste and fry for 1-2 minutes. Once the paste is cooked add the meat and cook until the outside of the meat is cooked. Then add the rest of the thick coconut milk and bring to the boil. Simmer and add the palm sugar along the side of the wok until it melts and then and add the fish sauce and kaffir lime leaf pieces. Stir to combine and then add half the basil leaves. Turn off the heat and serve garnished with the shredded kaffir lime leaves, red chillies, remaining basil leaves and remaining coconut milk.
Serves 4.

Cook's notes: Serve over spaghetti instead of jasmine rice for a fusion dish. Roti bread is another possible accompaniment for this rich Indian-type curry. Or for a very Thai taste, serve with boiled salted eggs. For a festive occasion serve in crispy golden cups, called Krathong Thong, topping with kaffir lime leaf shreds and red chilies.