Panang Beef

This creamy Thai-style curry is my ultimate comfort food, probably because it's what my mother always made when anyone was sick. Curry is great for digestive issues, as surprising as that may seem! Try a cayenne-free version when you're a little ill and see for yourself :-)

Unfortunately, this is NOT a quick recipe- just a relatively simple one. Still, it's worth the time and it makes enough for dinner for four, plus lunches the next day for at least 2! It's from some cookbook, but I have a xerox of a xerox covered in edits and am not sure of the original source, nor the original amounts of several ingredients...


Panang Beef (Thai peanut curry)

2-4 Tbs Red Curry Paste (Thai Kitchen is my favorite brand- in the Asian food section of almost every grocery)
2 tsps ground cayenne pepper
2 Tbs Paprika
1 tsp Coriander
¼ tsp Pepper
¼ tsp Cumin
4 Tbs Sugar
3 Tbs Fish Sauce (Again, in the Asian food section of most groceries)
2 cans (28 oz) Coconut Milk (Light is fine, I usually do one Light, on Regular)
2-3 Tbs Peanut Butter (I like crunchy)
1 lb Flank Steak, thinly sliced
1 ½ C Steamed Broccoli
(Thai basil leaves)

In a large wok or pan combine the curry paste, cayenne, paprika, coriander, pepper, cumin, sugar, fish sauce, and 1 can of coconut milk and reduce over medium-high heat. It takes about 30 min to an hour to become dry and pasty, with tiny pockets of red oil on the surface. Scrape the bottom and sides of the pan as needed to prevent sticking and burning.
Add the remaining can of coconut milk and reduce again for about 10 minutes, until the pockets of red oil appear again. Stir in the peanut butter then add the steak and cook through, about 10-15 minutes.
Either stir in the broccoli or serve them together. Add the basil, if using.
Serve with lots of rice.

*Curry pastes vary in heat, so start with 2 Tbs and add more in the future, if you want it hotter. If you like it mild, stick with a scant 2 Tbs. You can also add some Serrano or jalapeno peppers to make it spicier or cut back on the cayenne to make it milder.

Also great with steamed spinach!!!