Panaeng, a thick curry that does not include vegetables, originated in Malaysia. It can be made with either chicken or beef.
2 c. coconut milk
1 lb. stewing beef, cut into bite-sized pieces
1 clove garlic, finely chopped
1/4 tsp. ground coriander
1/8 tsp. pepper
1/4 tsp. salt
1 stalk lemon grass, bottom one-third finely chopped
3 tbsp. fish sauce
1/2 tsp. lemon rind, finely chopped
2 tbsp. chunky peanut butter
1 tbsp. sugar
1/2 tbsp. crushed red pepper flakes
1 green onion, minced
basil leaves or sliced red chilies for garnish
1. In a large saucepan, bring coconut milk to a boil over high heat, stirring occasionally. Reduce heat to low and simmer, uncovered, for 15 minutes, stirring occasionally.
2. Add remaining ingredients and stir. Cover and simmer over medium heat, stirring occasionally, for 1 1/2 to 2 hours, or until beef is tender.
3. Serve hot over rice. Garnish with basil or sliced red chilies.
Preparation time: 15 to 20 minutes
Cooking time: 2 to 2 1/2 hours