• Eat, Darling, Eat

Mama Fessel’s Panang Beef Curry

Updated: Apr 4

(by Juliet Fessel)

1 T. olive oil

2 T. chili paste (preferably Maseri brand Panang Curry Paste)

1 c. unsweetened thick coconut cream (preferably Mae Ploy brand)

2 c. hanger steak, sliced thinly along the grain

fish sauce, to taste

brown sugar, to taste

optional: peas, sweet Thai basil, lime leaves

Heat olive oil in wok or large pan.

Sir in chili paste.

Add 1/2 c. of coconut cream and stir.

When the sauce begins to bubble, add beef and stir-fry until cooked through.

Add remaining 1/2 c. of coconut milk and continue to cook, stirring occasionally.

Add fish sauce to taste.

Add brown sugar to taste.

Add any optional ingredients

Serve over rice.