Par Neng Ner - a very spicy Thai dish

for 3-4 people

Part 1 - the marinade: 

300 g (0.7 lb) meat (beef, pork or chicken), thinly sliced
3 tbsp sugar
1 tbsp oyster sauce
1 tbsp soy sauce
0.5 tsp chicken broth powder, optional
1 tsp olive oil
salt, I use none, it depends on how salty the oyster sauce is. I use the Lee Kum Kee brand.

Marinade for at least 20 mins.

Part 2 - the sauce for cooking:
5 red chilli, each about the size of an index finger and deseed for a less spicy version.
4 lemongrass, sliced, cut the bottom off and use only the bottom 10 cm (4") .
2 coriander roots (cilantro refers to the leaves of coriander), try an Asian supermarket but don't worry about it if you can't find it.
2 slices ginger
1 tsp red curry paste
0.25 tsp shrimp paste

Combine them and blend in a blender with a little water just enough for blending.

Part 3 - cooking:
4-5 lime leaves, try the freezer section in an Asian supermarket.
250 ml coconut cream/milk

Add the sauce into a cooking pot and put on medium heat. Stir in coconut cream a few tbsp at a time. Add more as the mixture becomes thicker. Stir frequently to avoid burn at the bottom.

Once all coconut cream is added and the sauce becomes slightly thick, add the lime leaves and the marinaded meat. Keep cooking until meat is cooked throughly.

Option: I like to add some vegetables - either when adding the meat or at the end.  For example, add oyster mushroom along with the meat, or at the end add a zucchini. (Please see the next post for this zucchini recipe!)

Tips: In US and Europe, chilli, lemongrass, coriander roots and coconut cream are often sold in large portions. Just secure the unused portion in plastic bags in usable sizes and keep in a freezer.