- 1 cup coconut cream
- 1 4-oz. can panang curry paste (I use Maesri brand)
- 1.5 lb sirloin or flank steak, sliced thin OR chuck roast cut into small cubes
- 1/2 cup water
- 6 kaffir lime leaves, torn by hand
- 2 tablespoons palm sugar
- 1/4 cup fish sauce
- 1 14-oz. can full fat coconut milk
- 1 bell pepper, cored and chopped (I like to use half red, half green)
- Leaves from 1 bunch Thai basil
Heat the coconut cream in a large pot over medium heat for about 2 minutes, until it releases its natural oil. Stir in the curry paste until fragrant.
Add beef, water, lime leaves, sugar, fish sauce, and coconut milk and stir. Reduce heat to low, cover and let simmer for 15 minutes.
Add bell pepper. Cover and let simmer for another 5 minutes or until vegetables are tender. Turn off heat and stir in basil until wilted.
Serve immediately over white or brown jasmine rice.
Deeeelicious. Spicy and savory and as close as I could get to one of my favorite dishes from Thai Nakorn in SoCal. I couldn’t believe how much my house smelled like an actual Thai restaurant while this was cooking. Honestly, with the discovery of my small local Asian market and all its authentic ingredients, it was amazingly easy to nail down this recipe (and my recent Massaman Curry recipe). I feel like my Thai cooking has gone up a notch. I am LOVING IT. I am going to keep after it until I have the Thai curry, soup, stir fry and noodle dish recipes archive I’ve always wanted.