December 19, 2008, Newsletter Issue #235: Panang Beef Curry
Tip of the Week
Make a spectacular yellow curry with homemade yellow curry paste and this recipe.
The quick cooking method ensure that the flank steak is tender.
1 pound flank steak -- cut in 1" strips
1 3/4 cups coconut milk
3 Tablespoons Yellow Curry Paste
1/4 cup chicken stock
1 tablespoon oyster sauce
1 tablespoon fish sauce
4 fresh lime leaves -- torn
3 thai chiles
2 tablespoons lemon juice
1 tablespoon sugar
1/2 cup roasted peanuts -- chopped
1/4 cup coriander -- fresh
1 tablespoon oil
10 fresh basil leaves -- for garnish
1. Cook the coconut milk in a small pot until the oil rises to the surface.
2. Fry the Panang curry paste over medium heat until it is fragrant. Add the coconut milk, fish sauce, oyster sauce, chiles, lime leaves, and cook for a few minutes to blend. (About 5).
3. Add thin slices of beef to the curry and cook about 8 minutes or until the beef is just cooked and still tender.
4. Add sugar, lime juice, chopped peanuts and coriander.
5. Remove to a serving dish and top with chiffonade of Basil leaves.
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