Name: Panaeng Beef in Red Curry Peanut Sauce
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 2 cups coconut milk; 1 small carrot (sliced on a ¼ in (6 mm) diagonal); 2 tablespoons Panaeng curry paste or thick red curry paste; 1 fresh hot red or green chili (preferably Thai, deseeded if you prefer less heat, finely sliced); 10 oz beef tenderloin, rib eye or top sirloin (thinly sliced across grain); 0.5 cup sugar snap peas (trimmed and cut diagonally in ½ in (1.25 cm) pieces); 2 tablespoons fish sauce (nam pla); 2 kaffir lime leaves (cut in half); 0.25 cup canned sliced bamboo shoots (rinsed and drained); 1 tablespoon chunky peanut butter; 1 teaspoon palm or brown sugar; 0.5 cup fresh Thai or Italian basil leaves (plus more for garnish)

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Panaeng Beef in Red Curry Peanut Sauce — Formulation & Method | CuliNect