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Panang is a very popular Thai curry dish. What makes it different from other Thai curries is that panang sauce is very thick and enriched with crunchy chopped peanuts. It is absolutely a special curry that everyone who loves Thai food should try.

Ingredient

- 2 tbsps vegetable oil

- 3 tbsps panang curry paste

- 1/2 lb beef, thinly sliced

- 1 can coconut milk (14 oz)

- 1 ½ tbsps brown sugar

- 3 tbsps fish sauce

- ¼ cup chopped roasted peanuts

- 1 red or green bell pepper, cut into thin slices

- handful of fresh basil leaves

Preparation

- Heat oil over medium heat in a frying pan. Add curry paste. Stir together until the spices release their fragrance.

- Add beef and coconut milk. Bring to a boil. Stir occassionally.

- Turn the heat down. Let simmer for about 10 – 15 minutes.

- Add bell pepper, fish sauce, sugar and peanuts. Let simmer for about 5 more minutes.

- Add basil leaves. Remove from heat and serve.

More Curry Recipes

Thai Curry Paste Recipes

Curry Noodles

Low-Fat Curry Recipes