Number Served: 6-8
1-2 pounds cougar meat
1 tablespoon Panang curry paste
3 tablespoons peanut oil
3 tablespoons fish sauce
1 can coconut milk (13-19 ounces)
1 green or red pepper (sliced in strips)
1 can sliced bamboo shoots (8 ounces)
1 teaspoon dried basil (Thai, if available)
Juice from 1/2 lime
1-2 cups bean sprouts
1/2 cup basil leaves
1/2 cup ground roasted peanuts
Slice cougar meat into quarter inch slices no more than 1.5 inches long.
Mix Panang curry paste into peanut oil. Place in wok and heat until aromatic and starting to smoke.
Add cougar meat and stir fry until lightly browned.
Add fish sauce, coconut milk, sliced peppers, bamboo shoots, dried basil and lime juice.
Simmer until flavors are mixed, at least 15 minutes. If the meat seems tough, simmer longer.
Before serving add bean sprouts, decorate with fresh basil leaves and sprinkle with coarsely ground roasted peanuts.
Serve over rice, rice noodles, or as is.
Notes & Variations:
Thai peppers can be used instead of green peppers if you want it hotter.
The fish sauce provides the salt for the dish but more salt can be added later, if needed.
Mushrooms can be added to the ingredients before simmering.
More bamboo shoots can be added to increase the number of servings.
Note: Make sure to cook your cougar well done to avoid trichinosis. Cook the meat to an internal temperature of 165 degrees F for a minimum of 15 seconds.
The simmering step will bring the meat to this temperature
Contributor: John Hall, RRGC