• 70g BE paneng curry paste
• 300ml BE coconut cream
• 350g Beef steak (ribeye or fillet)
• 2 Tbsp vegetable oil
• 1 Tbsp peanut butter
• 2 pces serrano chili
• 1 Tbsp sugar
• 1/2 Tbsp BE fish sauce
• 2 kaffir lime leaves (optional)
• 1 handful of Thai sweet basil leaves (optional)
Optional :kaffir lime leaves and serrano chilies for garnish
For a vegan curry, replace the beef by tofu or legumes and use light soya sauce instead of fish sauce for seasoning.
© Blue Elephant International 2023