Thai Food Tonight
Thai Food Tonight

Beef Penang Curry
Sliced beef in a creamy coconut and Penang curry sauce


2 lbs Tri tip (sliced into bite sized pieces)

Salt to taste

1 1/2 cups water

one 13.5oz can coconut milk

3 tbsp Panang curry paste

4 tbsp fish sauce

3-4 fresh or dried kaffir lime leaves (torn)

3 cups sliced carrots

2 tbsp chunky peanut butter

1 tbsp coconut palm sugar (or granulated sugar)

1 red bell pepper (cut)

2 cup fresh Thai or sweet basil leaves
Beef Penang

In a deep pan boil 1 1/2 cups of water.

Add sliced Tri tip. Add salt to taste.
Cook over medium heat until the meat is tender and about  ¼  of the water remains in the pan.
In a second pan add   ½ can of 13.5 oz of coconut milk and cook over medium heat until it just starts bubbling
Stir in Panang curry paste.  
Add fish sauce
Now add the meat from the first pan
Turn the meat over to make sure it is well coated with the curry sauce.
Add about 1 cup of water and 1/2 of  the remaining  of coconut milk . 
Add kaffir lime leaves and cut carrots
Cook until the carrots are tender.
Add peanut butter and coconut palm sugar (or regular sugar.) 
Then put in bell peppers and Thai basil or sweet basil
Add the remaining coconut milk.
Turn the heat off.
Dish into a serving bowl
About Dim

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