The base flavors in this marvelous recipe derive from the remarkable combination of red curry and coconut milk. Sound bizarre? It’s delicious. This serves four.

Beef Panang Ingredients

1. 400 grams beef tenderloin, sliced

2. 2 tablespoons panang curry paste

3. 2 tablespoons vegetable cooking oil

4. 150 gms coconut milk

5. 2 tablespoons palm sugar

6. 2 tablespoons fish sauce

7. 10 basil leaves

8. 1 red chilli, sliced

9. 3 kaffir lime leaves

Beef Panang Preparations

1. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil.

2. Add beef and season with palm sugar and fish sauce.

3. Once the beefs are cooked, then add basil, chilli and kaffir lime leaves. Transfer to a serving bowl. Serve with steamed rice is also a good way to enjoy this recipe.

Some clip how to make Beef Panang from http://www.thaifoodtonight.com

Jasmine rice is a particularly fine, medium-grain type of rice. It is fragrant when cooked, hence the name. The polished white rice is prepared without salt to balance the Thai flavors. Please do not serve ordinary rice from the supermarket with Thai meals!

The secret of perfect rice lies in the quantity of water used-measure holding your finger on top of the rice-the water should reach just below your middle finger’s first joint. All the water should be absorbed during cooking, leaving the rice firm and fluffy.

Rice only takes 20-25 minutes, with little attention (but don’t let it burn!).

Traditionally cooked in an aluminium pan over a charcoal burner, here in the West, we use a modern stove. With the introduction of electricity across the country, today the electic rice cooker is more common in Thailand.

• 2 1/2 cups Thai jasmine rice
• 3 cups water

Place rice in a small saucepan (approx. 2-1/2 qt). Rinse rice by running cold water over two or three times to cover and pouring the water out. This rids the rice of excess starch powder and broken rice which makes the cooked rice mushy and sticky. Add just enough water to cover the top of the rice by 1/2-inch (approximately 3 cups).

A convenient trick is to place your middle finger, just touching the top of the rice in the pan. The water level should be just below the first joint of your finger, from the tip. No measuring needed.

Cover the pot with the lid. Place over medium to medium high heat. Bring to a boil.

Reduce heat to low. Simmer, covered, another 10 minutes, until the water has completely evaporated.

Turn off the burner and allow rice to sit, covered, for at least another 5 minutes. Serve hot or at room temperature (especially with spicy curries). Serves 2 to 3.