ingredients
19 oz can of coconut milk
3 T. Panang curry paste
400g beef, sliced
1 cup green peas
2 T. Thai fish sauce
2 t. palm sugar (brown or regular sugar can be substituted)
12 pair Kaffir lime leaves, finely sliced (lime zest can be substituted)
directions
1. Scoop the thick cream from the top of the coconut milk and stir fry with curry paste until paste is fully dissolved and mixture is fragrant.
2. Add the rest of the coconut milk, the beef, green peas, fish sauce, sugar and lime leaves, then bring to a boil.
3. Reduce heat and simmer 10 minutes.
{ 3 comments… read them below or add one }
Oh I am soooo going to try all those recipes – they sound delicious. How come you are such a great Thai cook? Is it a family thing or did you live there? I am always on the hunt for something different to cook (so far I have worked my way through several countries) I love Turkish Mezze dishes – and as you can see from my blog – I have ‘been there, done that’ with the German food. My MIL is a terrific cook and taught me so much.
Hi Lynda,
It’s cause my mom is Thai. She has a successful Thai restaurant in the DC area. I’ve got to learn to cook German food someday. It’s hard when my husband is a good cook and I can just let him do it!
Looks like a great simple curry recipe, thank you for posting!
SavoryTvs last blog post..Viva Italy! Spinach and ricotta ravioli with mozzarella cheese & tomatoes