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Print this Recipe    Thai Panang Beef

Thai Panang Chicken/Beef
Curry with Jasmine Rice

8 oz. tender beef or chicken
2 14-oz cans coconut milk
2 Tbls. Panang curry paste or red if you can't find Panang
2 Tbls. sugar
2 Tbls. fish sauce (I like Nampla)
3 Makrut leaves (Kaffir lime leaves)
4 oz. fresh button mushrooms
1/2 tsp. msg ( optional )
3 Tbls. water
3 fresh Thai chilli peppers ( optional )
2 oz. fresh Thai basil, strong smell with purple stems

Cut beef or chicken into small cubes 1/2 inch thick. Clean mushrooms,
or drain, and slice if you want to. Cut Makrut leaves into real
small slivers.

Pre-heat Wok or pot to medium high heat.

Do not shake up the can of coconut milk. Open can of coconut milk
and skim off the thickess part at the top and put into Wok/pot,
quickly add the Panang curry paste and mix up over the medium high
heat till it turns into a bubbling rough (very important) it will
thicken. Save the rest of the liquid coconut milk for later.

Add the sugar, msg, and fish sauce, and stir it up. Add the beef
or chicken and cook on medium high heat for 2 minutes. Reduce heat
to medium and cook another 4 minutes.

Add the rest of the coconut milk, water, mushrooms, Makrut leaves,
basil, peppers. Turn up heat to High and let boil for 30 seconds.

Turn heat to medium and let simmer for 8-10 minutes, until sauce
has thickened to the consistancy you like (I prefer alot of sauce
so I don't let it thicken too much).

Eat with Thai Jasmine Rice. 2 cups water for each 1 cup rice, cook
over low heat, takes about 30 or so minutes.

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