Ingredients Jump to Instructions ↓

  1. 1 brown onion

  2. 2 cloves chopped garlic

  3. 2 square chopped ginger

  4. 5-10 thai chili peppers (green or red)

  5. 1 red bell pepper, chopped

  6. 2 green bell peppers, chopped

  7. 2 lbs. beef roast (chuck) cut into cubes

  8. 2 tablespoons roasted peanuts (ground)

  9. 14 oz (400ml) coconut cream

  10. 14 oz (400 ml) chicken stock or broth

  11. 5 thai basil leaves

  12. 1-2 tablespoons brown sugar

  13. 4 ounces maesri panang curry paste

  14. 2 tablespoons thai fish sauce

  15. 8 ounces canned tomatoes or 4 fresh ones

  16. 2 tablespoons tomato paste

  17. cooking oil

  18. optional:

  19. 2 tablespoons corriander (ground)

  20. 1 tablespoon cumin (ground)

Instructions Jump to Ingredients ↑

  1. Cut the meat into bite size cubes. Fry on low heat until browned, then put into low simmering water for 90 minutes. Cover and go do something else for an hour.

  2. Come back and cut the vegetables. Grind the peanuts, spices as needed. This will take 15 minutes, by which time the meat is done.

  3. Stir fry the onion, garlic, ginger and Chili peppers on high for a few minutes until onion becomes golden.

  4. Add Maesri curry paste and pan fry a minute (also add corriander and cumin if using). Add tomato paste and peanuts. Add coconut cream, chicken stock and bring to a boil, then immediately reduce heat.

  5. Add the meat, tomatoes, fish sauce, sugar, basil leaves and the rest. Let simmer a few minutes and serve.


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