Panaeng Nua - Panaeng Thai Beef Curry

• 2 cups coconut milk
• 1 lb stewing beef, cut into bite sized chunks
• 1 garlic clove, finely chopped
• 14 teaspoon ground coriander
• 18 teaspoon ground black pepper
• 14 teaspoon salt
• 1 stalk lemongrass (bottom 1/3 finely chopped)
• 3 tablespoons fish sauce
• 12 teaspoon lemon zest, grated
• 2 tablespoons chunky peanut butter
• 1 tablespoon sugar
• 12 tablespoon crushed red pepper flakes
• 1 green onion, minced
• basil leaves or sliced red chili (to garnish)

1. In a large saucepan, bring the coconut milk to a boil over high heat, stirring occasionaly.
2. Reduce heat to low & simmer, uncovered for 15 minutes, stirring occasionally.
3. Add remaining ingredients & stir.
4. Cover & simmer over a medium heat, stirring occasionally for 1 1/2 - 2 hours or until the beef is tender.
5. Serve hot over rice.
6. Garnish with the basil or chillies.

coconut milk, stewing beef, garlic, ground coriander, ground black pepper, salt, stalk, fish sauce, lemon zest, chunky peanut butter, sugar, red pepper, green onion, basil

Taken from www.food.com/recipe/panaeng-nua-panaeng-thai-beef-curry-374801 (may not work)