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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 4
Its rich thick sauce helps to make this a very popular dish. Try replacing the beef with chicken for an interesting variation.
3 fl ounce (90 ml) coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons sugar
6 kaffir lime leaves (bai ma-grood)
1 tablespoon oil
2 tablespons nam prik panaeng
8 ounce (250 g) tender beef, sliced
⅛ cup sliced green bell pepper/capsicum
⅛ cup sliced red bell pepper/capsicum
¼ cup sliced onions
2 tablespoons ground roasted peanuts
1 tablespoon coconut cream
1 kaffir lime leaf (bai ma-grood), very thinly sliced
Mix together the ingredients for the sauce and set aside. Heat a large skillet and add the oil and curry paste. Cook for 1 minute on low heat. Return the temperature to high and sauté the beef, adding the sauce. Cook until the sauce is thick. Add the sliced peppers, onions and ground peanuts. Cook for 2 minutes, then pour the mixture into a serving bowl. Top with the coconut cream and lime leaf strips.