Crazy for Curry

I'm a real sucker for Thai red curry (panang). I had some leftover vegetables and flank steak today, so I threw this together. It's missing a lot of ingredients, so don't judge me and don't whine about there being no real recipe. When I make it again when I'm feeling more precise, I'll include rough measurements.

Sautee together some thinly sliced vegetables. I used bell peppers, onions, and napa cabbage. Carrots, bean sprouts, garlic, and peas would probably all appear in a restaurant version. Alas I had none. When the vegetables are cooked all the way through, set them aside. Put the wok back on the flame, turn the flame down to medium heat.

I used Mae Ploy brand curry paste. Over medium heat, sautee a few tablespoons of the curry paste until it smells fragrant. I used about four tablespoons for one 16 oz. can of coconut cream, but your mileage may vary. If you have it, add a tablespoon of tamarind paste. I like a lot of sugar in my red curry, so equal parts white or brown sugar should go in at this point. When all that's combined and smelling good, add a few tablespoons of coconut cream, being very careful about sizzling. Slowly stir in more coconut cream. You want to go slow, or you'll end up with lumpy sauce.

When your sauce looks and tastes good to you, add the vegetables back in. At this point I remembered I had some spinach, so it went in too. I know, I'm so scientific and precise. I put in some leftover slices of grilled flank steak as well, just so I could say I made beef panang.

Cook until everything's warm, then pour over rice, sprinkle with chopped peanuts and cilantro, and you're good to go.