Beef Panang
1 tablespoon oil
1 1/2 tablespoon panang curry paste (more if you like spicier)
3/4 cup coconut milk
1 tablespoon fish sauce
1 teaspoon sugar
1/2 to 1 cup green peas
1 medium onion, slivered (cut pole-to-pole)
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Stir fry the oil and curry paste on low heat until fragrant (it will splatter
if too hot)
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Add meat and onions stir fry until brown
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Add coconut milk, fish sauce, peas, and sugar and bring to a boil
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Cook at medium heat for 10 minutes
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We like to garnish panang with lots of basil or cilantro
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You can add a few sliced chile peppers if you like it hotter
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Serve (we eat it on rice)
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This is a very simple dish that you can make in a hurry.
All ingredients can be found at an oriental grocery store.
Adapted from Thai Cooking Made Easy, Sukhum Kittivech, page 59.