Thai Curry: Beef Curry (Panaeng Nuea)

Ingredients for 4 servings

11/2 pounds beef sirloin, trimmed

1 cup coconut cream

1/3 cup curry paste

1/3 cup water

1/4 cup sugar

2 tablespoons fish sauce

4 fresh Kaffir lime leaves, deveined, finely shredded

20 fresh Thai basil leaves

1/3 cup shelled roasted unsalted peanuts, ground

2 small fresh red chili peppers, thinly sliced

Chili flowers for garnish

Preparation

Cut beef into 2-inch-wide strips, and cut each strip into 1/4-inch-thick slices.  Then set aside.

Heat a wok over medium-high heat, bring 1/3 cup coconut cream to a boil.  Add the curry past and stir constantly for 2 minutes or until fragrant.  Add remaining 2/3 cup coconut cream and stir constantly for 1 minute or until blended and creamy.  Add beef and stir for 1 minute.

Add water and bring to a boil and stir constantly until beef is no longer pink  Add sugar, 1 tablespoon fish sauce, lime leaves, and basil leaves and simmer over medium heat for 3 to 4 minutes while stirring it constantly or until the beef is tender.

Add remaining fish sauce, peanuts, and chili.  The sauce should be thick and creamy with a slight film of oil on top.  Garnish chili flowers.

Serve it with rice.  Make 4 servings.

Note

The beef can be substituted with chicken or another meat.  There are  no vegetables in this kind of curry.

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