Beef Tenderloin in Phanaeng Sauce

Ingredients
200 grams beef tenderloin
1/2 cup coconut cream
1/4 cup phanaeng curry paste
1 tablespoon fish sauce
1 teaspoon sea salt
1 tablespoon palm sugar
1 cup coconut milk
1/2 cup pea eggplants
4-5 kaffir lime leaves, shredded red spur chili slices and crisp-fried kaffir lime leaves for garnish

Preparation
1. Clean the beef tenderloin, slice thinly and put aside.

2. In a pan, cook the coconut cream over low heat until the oil surfaces. Add the curry paste and stir until it is fragrant and the red oil surfaces. Add the beef, cooking until it is done. Season to taste. The sauce should be salty with slightly sweet. Gradually add the coconut milk. Transfer to a pot and bring to a boil over medium heat. Add the pea eggplants. When everything is done, add the kaffir lime leaf. Remove from the heat.

3. Ladle into a serving bowl. Garnish with spur chili slices and crisp-fried kaffir lime leaves before serving.

(Serves 4)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s