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Ingredients
US|METRIC
2 SERVINGS
- 300 grams beef (very thinly sliced against the grain, see notes about tender beef above)
- 1 1/2 tsp. fish sauce
- 2 tsp. oil
- 3/4 cup coconut milk
- 1 panang curry paste (recipe homemade or semi-homemade, recipe follows)
- 10 kaffir lime leaves (7 roughly torn, 3 finely julienned)
- 1 tsp. fish sauce (to taste)
- 1 1/2 Tbsp. palm sugar (finely chopped, packed, if using granulated sugar, use 1 tsp to start then taste and adjust)
- red pepper (A handful mild, thinly julienned for garnish, optional)
- jasmine rice (for serving)
- 4 Tbsp. red curry paste (see notes)
- 3/4 tsp. cumin seeds (toasted)
- 1 1/2 tsp. coriander seeds (toasted)
- 2 Tbsp. roasted peanuts (unsalted, if allergic, sub another type of nuts or seeds)
- 1 tsp. shrimp paste (fermented, optional, only if the red curry paste doesn’t already have it)
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