Pa-Nang Beef Curry with Coconut Milk
From Thai cooking class
Serves 2
500g sliced beef (inside round)
1 can coconut milk (560 ml)
2 lime leaves
2 fresh chillies
1/2 tbsp red curry paste
1/2 tbsp panang curry paste
1/2 tbsp paprika
1 1/2 tbsp sugar
1 tbsp fish sauce
Few basil leaves for garnish
Pour coconut milk into pot. Add both curries, lime leaves and heat over low heat until starts to boil. Boil 15 minutes.
Add paprika. Add beef and put on high heat
Stir frequently until cooked. Add fish sauce, sugar, basil and fresh chillies.
Serve with rice.