Fragrant Beef (Deer) Panaeng Curry

LeeAnn cooked up some spicy coconut curry deliciousness the other night that was quite literally one of the best things I have ever eaten so I thought I would share the recipe. We used venison but you can use beef or any other critter and I'm sure it would be just as good. You will need:

2 Cups thin coconut milk

I/2 Cup thick coconut milk

1 1/2 lbs Beef (Venison) cubed

4 tablespoons fish sauce

2 tablespoons brown sugar

1 onion halved and sliced

1 green bell pepper, de-seeded and cut into sticks

3 tablespoons ground roasted unsalted peanuts

4 kaffir lime leaves sliced into strips (we found them at the local Thai grocery store)

Sprigs of Thai basil leaves

1 4 oz. can of Panaeng curry paste

4 dried red chilies (more or less depending on how spicy you like it (also from the Thai food store))

Heat 1/4 cup thin coconut milk over medium heat in wok or frying pan until hot, add the can of curry paste and 4 red chilies simmer 2-3 min stirring from time to time until fragrant.

Add beef (deer) cubes simmer 2-3 min basting with curry. Add the remaining thin coconut milk, fish sauce and brown sugar, mix well and bring to a boil. Reduce heat to low and simmer for about 40 min until curry has reduced to half and beef is tender.

Increase heat to Medium, add the onion, bell pepper and the thick coconut milk and simmer for 7-10 min, stirring occasionally until the vegetables are cooked stir in the peanuts and remove from heat.

Transfer to serving bowl and sprinkle with kaffir lime leaves and basil leaves before serving. We like to serve it over Jasmine rice. COOK THIS NOW IT IS COMPLETELY AWESOME!!!