PANANG CURRY WITH BEEF (PANAENG NEUR) Serves 4

Ingredients:

600 gr beef sirloin 10 pieces kaffirlime leaves 4-5 tbsp Panang curry paste 3 dl water 3 cans coconutmilk 4 tbsp palmsugar 4 tbsp fishsauce 2 red thai chillies 1 bag fresh longbeans 2 red paprika 2 smal cans bamboo

Directions:

1. Start with meat: cut into long thin pieces. 2. Cut lime leafs very thin and put a side. 3. Wash the vegetables and cut into bite size pieces. 4. Heat the oil in a saucepan and add the curry paste. 5. Fry briefly, and then add half a can of (preferably the fatty part , if its not completely mixed up in the can), and saute it for two minutes. 6. Add the beef, brown thoroughly, and then add the rest of the coconut milk (save a little for garnish), water, lime leaves (save some for garnish). 7. Season and taste with palmsugar and in the pan. 8. Bring the pot to the boil and let it simmer for 20 minutes, then add the vegetables and let it cook for further 10 minutes before serving. 9. Sprinkle with the chopped lime leafs and dazzle with the coconut milk on top. Cut the chili into thin strips and add them just before serving.

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MANGO STICKY RICE Serves 4

Ingredients:

100 gr sticky rice 3 dl coconut milk 2 dl sugar 2 very ripe 2 tsp roasted sesame seeds salt

Directions:

1. Put the rice in cold water for min. 1 hour, for best result over night. The water must cover the rice.

2. Then rinse the rice and steam the rice in a pot with 1 liter of water, for 20-25min.

3. Meanwhile cook the coconut sauce. Mix the milk, salt and sugar, heat up.

4. You can taste the cream, it has to be salt and sweet.

5. Now stir half of it into the cooked sticky rice. Let it rest for 15-20 mins.

6. Cut the mangos in medium size boats.

7. Roast the sesame seeds.

Serve the rice together with mangos, and sesame seeds.

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