Ingredients with Measurements:
- 1 lb beef sirloin, sliced thinly
- 2 tbsp vegetable oil
- 3 tbsp Panang curry paste
- 1 can (14 oz) coconut milk
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 1 red bell pepper, sliced
- 1/2 cup Thai basil leaves
- 1/4 cup roasted peanuts, chopped
- Salt, to taste
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the Panang curry paste and stir-fry for 1-2 minutes until fragrant.
3. Add the beef and stir-fry for 2-3 minutes until browned.
4. Pour in the coconut milk and stir to combine.
5. Add the fish sauce and palm sugar, and stir to dissolve.
6. Add the sliced red bell pepper and stir-fry for 2-3 minutes until tender.
7. Add the Thai basil leaves and stir to combine.
8. Season with salt to taste.
9. Garnish with chopped roasted peanuts.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 35g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken, pork, or tofu.
- Panang curry paste can be substituted with red or green curry paste.
- Thai basil leaves can be substituted with regular basil leaves.
Variations:
- Add vegetables such as broccoli, carrots, or snow peas.
- Use different types of protein such as shrimp or scallops.
- Add more spice by adding chili peppers or chili flakes.
Tips and tricks:
- Slice the beef thinly to ensure even cooking.
- Use a wooden spoon or spatula to stir-fry the ingredients.
- Adjust the amount of curry paste to your desired level of spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with a side of rice.
Garnishes:
- Chopped roasted peanuts
- Fresh cilantro leaves
Pairings:
- Jasmine rice
- Naan bread
Suggested side dishes:
- Steamed vegetables
- Spring rolls
Troubleshooting advice:
- If the curry is too thick, add more coconut milk or water.
- If the curry is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Panang curry is a Thai curry that originated in the central region of Thailand.
Flavor profiles:
- Spicy, savory, creamy, slightly sweet
Serving suggestions:
- Serve hot with a side of rice and garnished with chopped roasted peanuts and fresh cilantro leaves.
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Region: Thai