Panang covers all the bases of savory, sweet, spicy and rich. It can be made with beef or chicken. As a timesaver, I suggest picking up 2 lbs of thin-sliced Korean-style Bulgogi beef ready to go at many Asian markets. ~ Dale

Cook Time:20 min
Prep Time:20 min
Total Time:60 min
Category:Entree
Cuisine:Asian
Yield:6
Method:Stir fry
Preparation
1. (Start with Step 3 if not using a wok over a high heat source.) Pour 1/2 of the coconut milk in a pan over medium heat. Add curry paste and palm sugar disk, breaking it up to mix with coconut milk. Add remaining coconut milk and fish sauce once curry paste and sugar are dissolved. Keep stirring to prevent the sweet mixture from sticking and burning on the bottom of the pan. Coconut milk will curdle if hard boiled. Lower the heat to simmer if necessary. Simmer until red oil appears. Keep on low heat while you prepare meats and veggies in wok.

2. For best results, use a large wok over a propane burner outside to sear and caramelize the vegetables, beef or chicken. Wok sear veggies and meat separately on high torch heat. Stand diligently over your wok and stir just until you achieve the sear/carbon kiss effect. (Walk away for a few seconds and it’s burnt toast.) You are looking to get the magic notes of caramelized and carbon layers in your dish to make the angels sing.

3. Alternate method, if you are wok challenged: Place meat in large skillet and add curry paste to the meat, stir to coat. Add coconut milk, sugar and fish sauce. Let it simmer until the beef or chicken is tender and the liquid is reduced to a thick sauce -- 30 minutes to an hour for beef, less for chicken. If your beef is still tough, add water and let the liquid reduce to create a sauce, not a soup.

4. Add wok-seared veggies and meat to coconut sauce. If using alternate cooking method, saute veggies separately and add to pan when meat is tender. Sprinkle the sliced kaffir lime leaves on top. Serve hot over cooked sushi rice.
Ingredients
* 2 lbs Beef or Chicken Breast, thin-sliced
* 1 1/2 cups Coconut Milk
* 4 Tbsp Fish Sauce
* 2 Green Onions, sliced thin
* 1 large Sweet Onion, sliced in medium slivers
* 8 Kaffir Lime Leaves, chiffonade
* 4 Baby Sweet Peppers, sliced toothpick thin for color
* 4 Tbsp Sugar or 1 disk Palm Sugar
* 3 Tbsp Thai Red Curry or Panang Curry Paste
* Haricot Vert (French Green Beans) or Asian Long Beans, cut
* Cooked Sushi Rice