Empty My Fridge
Silky Creamy Panang Beef Curry with Tender Steak & Thai Basil
Zutaten
- Oil2 EL
- Onion · sliced1
- Bell pepper · sliced2
- Garlic · peeled minced2 Zehen
- Ginger paste1 EL
- Curry · paste2 EL
- Peanut butter2 EL
- Kaffir lime · roughly6
- Beef · thinly sliced400 g
- Coconut milk400 ml
- Lime2 EL
- Brown sugar2 EL
- Fish sauce1 EL
- Thai basil10 + 8–12
- Rice
- Peanut · chopped2 EL
- Scallion · chopped2
Zubereitung
- Heat the oil in a wok or large frying pan over medium-high heat.
- Add the onion, peppers, garlic and ginger, and stir-fry for 2 minutes.
- Add the panang curry paste, peanut butter and kaffir lime leaves. Cook for 3–4 minutes, stirring often, until the spices and lime leaves smell fragrant.
- Add the steak and fry for 2–3 minutes, moving and separating it constantly with a spatula. It should be semi-cooked.
- Add the coconut milk, lime juice, sugar and fish sauce. Stir, bring to a gentle simmer and cook for 5 minutes, until slightly thickened.
- Stir in the Thai basil leaves and turn off the heat.
- Serve with rice, topped with chopped peanuts, spring onions and a few fresh Thai basil leaves.
Zusammengefasst aus dem Video von Kitchen Sanctuary. Schau es dir für die Details an.
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