Description
Ingredients:
1 1/2 cups beef, pork fillet or tenderloin, thinly sliced
1 16 fl oz. canned coconut milk (not low fat)- reserve 2 tablespoons
4 tablespoons Japanese (Panang) curry powder
7 dried Makrut Lime Leaves
2 tablespoons coconut palm sugar (or raw sugar as a substitute, brown sugar works in a pinch)
2-3 tablespoons fish sauce
1/2 cup fresh sweet basil leaves
1 red chili, Thai if you can find them-slice into rings (use any fresh, spicy red chili if you can’t find Thai or a dash of hot sauce)
4 tablespoons roasted ground peanuts (optional)
This recipe is adapted from the Passion for Thai Cooking cookbook.
Directions:
Put half of the 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 (Japanese) curry powder 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 coconut milk and bring to the boil and add Makrut lime leaves. Simmer for about 5 minutes and add the sugar along the side of the wok until it melts and then and add the fish sauce. Stir to combine and then remove the lime leaves and add half the basil leaves. Turn off the heat and serve garnished with the red chilies, remaining basil leaves and remaining coconut milk.
Serve over jasmine rice. Sprinkle with roasted ground peanuts.
