Panaeng Beef Curry/Panaeng Nua

Panaeng, a thick curry that does not include vegetables, originated in Malaysia. It can be madewith either chicken or beef
.2 c. coconut milk (see recipe page36)
1 lb. stewing beef, cut into bite-sized pieces1 clove garlic, finely chopped
1/4 tsp. ground coriander
1/8 tsp. pepper
1/4 tsp. saltI stalk lemon grass, bottom one-third finely chopped
3 tbsp. fish sauce
1/2 tsp. lemon rind, finely chopped
2 tbsp. chunky peanut butter1 tbsp. sugar
1/2 tbsp. crushed red pepper flakes
1 green onion, minced
basil leaves or sliced red chilies for garnish

1.In a large saucepan, bring coconutmilk to a boil over high heat, stirring occasionally. Reduce heat to low and simmer, uncovered, for 15 minutes, stirring occasionally.
2.Add remaining ingredients and stir.Cover and simmer over medium heat, stirring occasionally, for 1 to 2 hours, or until beef is tender.
3.Serve hot over rice. Garnish withbasil or sliced red chilies.