Panaeng Beef Curry

Panaeng, a thick curry that does not include vegetables, originated in Malaysia. It can be made with either chicken or beef.

2 cups {Coconut Milk}
1 pound stewing beef, cut into bite-sized pieces
1 clove garlic, finely chopped
1/4 teaspoon ground {coriander}
1/8 teaspoon {pepper}
1/4 teaspoon {salt}
1 stalk lemon grass, bottom one-third finely chopped
3 tablespoons fish sauce
1/2 teaspoon lemon rind, finely chopped
2 tablespoons chunky peanut butter
1 tablespoon sugar
1/2 tablespoon crushed {red pepper flakes}
1  green onion, minced
 basil leaves or sliced red chilies for garnish
In a large saucepan, bring coconut milk to a boil over high heat, stirring occasionally. Reduce heat to low and simmer, uncovered, for 15 minutes, stirring occasionally.

Add remaining ingredients and stir. Cover and simmer over medium heat, stirring occasionally, for 1 1/2 to 2 hours, or until beef is tender.

Serve hot over rice. Garnish with basil or sliced red chilies.

Ease of Preparation: Easy

Preparation Time: 15-20 min

Cook Time: 2 1/4 hr

Servings: 4

Recipe By: Supenn Harrison and Judy Monroe

From:  Cooking the Thai Way
Used with permission of Lerner Publications