Panang Curry with Beef Recipe Kaeng Phanaeng Neua recipes

Ingredients

• 1 1/2 cups (10 oz, 300 grams) beef, pork fillet or tenderloin, thinly sliced
• 2 cups (16 floz, 500ml) thick coconut milk - reserve 2 tablespoons (30 mls) to use as a garnish
• 4 tablespoons (100 grams) homemade panang curry paste or ready-made
• 2 tablespoons (40grams) palm sugar
• 2-3 tablespoons (30-45 ml) Thai fish sauce
• 7 kaffir lime leaves - 3 torn into pieces, discarding the stem and 4 finely shredded
• 1/2 cup (1/2 oz, 30-45 ml) fresh sweet basil leaves
• 1 big red chilli, sliced
• 4 tablespoons roasted ground peanuts (optional)

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