Panang Curry (Gaeng Phanaeng)

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Ingredients

500g beef sirloin or chicken breast, thinly sliced 4 tbsp Panang curry paste 400ml can coconut milk (full-fat) 1 cup chicken or beef stock 1 red bell pepper, sliced 1 onion, sliced 5 kaffir lime leaves, torn 2 tbsp fish sauce 1 tbsp palm sugar 1 tbsp peanut butter (smooth, unsweetened) 1 cup Thai basil leaves 3 tbsp vegetable oil 2-3 Thai bird’s eye chilies, sliced (optional) 1/4 cup roasted peanuts, crushed

Detail Steps and Procedure

1. **Prepare ingredients:** Slice meat thinly against the grain for tenderness. Slice vegetables uniformly. Have all ingredients measured and ready by the stove.2. **Fry curry paste:** Heat vegetable oil in a large wok or deep skillet over medium heat. Add Panang curry paste and fry for 2-3 minutes, stirring constantly, until fragrant and the oil starts to separate from the paste.3. **Add coconut milk:** Pour in about 1/2 cup of the thick coconut cream from the top of the can. Cook, stirring frequently, for 3-4 minutes until the mixture becomes aromatic and thickens slightly.4. **Cook meat:** Increase heat to medium-high. Add sliced meat and stir-fry for 3-4 minutes until the meat is mostly cooked through and coated with the curry paste.5. **Add liquids and vegetables:** Pour in the remaining coconut milk and stock. Add sliced onion and bell pepper. Bring to a gentle simmer.6. **Add seasonings:** Stir in fish sauce, palm sugar, and peanut butter. The peanut butter will thicken the sauce and add richness. Mix until fully incorporated.7. **Simmer:** Reduce heat to medium-low and simmer uncovered for 8-10 minutes until vegetables are tender but still crisp and the meat is fully cooked.8. **Add final aromatics:** Add torn kaffir lime leaves and Thai basil leaves. Stir gently and cook for 1 more minute to wilt the herbs. If using extra chilies, add them now.9. **Finish:** Remove from heat. The curry should be thick and creamy. If too thick, add a splash of stock; if too thin, simmer a few more minutes.10. **Serve:** Ladle into bowls. Garnish with crushed roasted peanuts. Serve hot with jasmine rice.

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