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One of Thailand’s signature dish is panaeng beef and the cookbook I am using “Quick and Easy Thai” by Nancie McDermott says of this dish “extraordinary: flat out delicious.” I will be the first to admit that this recipe soon became a favorite Thai dish. I have made about 12 different Thai dishes and this one will go on the list of favorites (other favorites include: Russia’s Beef Stroganoff Italy’s Pot Roast, Cuba’s Sandwich, Mexico’s Poblano, France’s Beef Bourguignon, Egypt’s Lentil, Pasta, Rice in Spicy Tomato Sauce- all of which you can find on this blog). I still have more Thai recipes to cover – see end for other dishes I have made and other dishes I will be working on the next couple of weeks.

Here’s the Recipe:

Panaeng Beef in Red Curry Peanut Sauce (Serves 4-6)0207171759d_hdr

1 cup unsweetened coconut

1/2 cup water

1/2 lb boneless beef, such as flank steak, thinly sliced crosswise into 2 inch strips

2 Tbls panaeng curry paste or red curry paste

2 Tbls fish sauce

2 Tbls brown sugar

3 Tbls peanut butter

3 wild lime leaves (optional)

Handful of basil

In a medium saucepan, stir together 1/2 cup of the coconut milk and the water and bring to a very gentle boil over medium heat. Sprinkle in the sliced beef, stirring to keep the pieces from sticking together, and simmer 5 minutes, until meat is tender. With a slotted spoon, scoop out the meat our into a bowl and set aside, leaving coconut milk in pan to return to a gentle boil. Stir in the curry paste and cook, pressing and stirring to dissolve the paste, 3-4 minutes, until the sauce is fragrant and sooth. Return the beef and any juices  to the pan, add the remaining 1/2 cup coconut milk, and bring back to a gentle boil. Add the fish sauce, brown sugar, peanuts and lime leaves, if using. Stir well and simmer 3-4 minutes more, until the sauce is smooth. Stir in the basil leaves and remove from heat. Transfer to a small platter, garnish with a flourish of basil sprigs, if using, and serve hot or warm. Serve with rice.

Other Thai dishes made and on the list to be made:

Salmon with Chili lime sauce

Sweet Potato Pudding

Shrimp and Fish Cakes

Thai Fried Rice

Herbed Cashews

Soy Sauce Noodles with Pork and Cabbage

Fried Chicken DrumSticks

Mushroom Oyster Sauce Stir Fry

Fish in Red Curry Sauce

Chicken & Fried Garlic on Rice

Chewy Banana- Coconut Griddle Cakes

Rice Noodles Drunkard Style

Spring Rolls

Shrimp Curry Stir Fry

Glass Noodle Salad

Ground Pork Omelet

Green Curry Chicken

Country Style Curry with ground beef and green beans

Chicken with Fresh Basil

Pork and Thai Eggplant

WAI~See you later

 

 

 

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