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  Beef panang
 
Yield: 1 Servings
 
225 g beef -- trimmed and sliced      1 TB oil
1 1/2 TB panang curry paste      3/4 c coconut milk
1 TB fish sauce      1 ts sugar
1/2 c peas      1 red chili peppers --
 : shredded 1. Stir-fry oil and curry paste until fragrent. (You may want to have the fan turned up full in the kitchen... this gets very pungent!) 2. Add remain ingrediants and bring to boil. Reduce heat and cook for 10 min. Garnish with chili and serve with steamed rice. Recipe By : Joe Sweeney (sweeney@asiaonline.net) From: Sweeney date: Mon 28 Oct 1996 00:05:16 +0800 (

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