PANANG NUEA
Stir-Fried Beef Curry

The thick sauce helps make this a popular dish.
Replace the beef with chicken, pork, or venison for an interesting variation.

Sauce

• 1/2 cup coconut milk (I like a little more)
• 2 tablespoons fish sauce (nam pla)
• 2 tablespoons sugar
• 6 kaffir lime leaves (score leaves)

Mix together the ingredients for the sauce, heat to boiling, and set aside.

• 1 tablespoon oil
• 2 tablespoons Panang curry paste (more or less to taste)
• 8 oz tender beef or other meat, sliced thin
• 1/2 green bell pepper, sliced thin
• 1/2 red bell pepper, sliced thin
• 1 medium onion, cut pole-to-pole
• 2-3 tablespoons finely chopped roasted peanuts
• 1 tablespoon coconut cream (or milk if you don’t have cream)

Heat a large skillet and add the oil and curry paste. Cook for 1 minute on low heat.
Return the temperature to high and sauté the meat, adding the sauce after the meat is brown.
Cook until the sauce is thick.
Add the sliced peppers, onions, and ground peanuts.
Cook for 2 minutes, and let set for 3-5 minutes.
Pour the mixture into a serving bowl. Top with the coconut cream (optional).

Serve over rice and with a vegetable and/or a fruit salad.

Serves 4.

Adapted from Thailand the Beautiful Cookbook, page 138