Thai Panang Curry Gourmet Style - sauce

Ingredients

• Sauce
• 1 (13 1/2 ounce) can coconut milk
• 2 1/2 tablespoons red curry paste
• 2 tablespoons brown sugar
• 2 tablespoons crunchy peanut butter (Peanut Sauce 2Tb and add peanuts)
• 1 pinch red pepper flakes (fresh red chili peppers 2 for more kick)
• salt
• pepper
• Meat
• 1 lb rump steak, sliced 1/4 in. to 1/8 in
• 1/2 tablespoon sesame oil
• 1/2 tablespoon canola oil
• 1 tablespoon Chinese five spice powder
• Vegetables
• 4 quarts water
• 2 pinches sea salt
• 2 1/2 ounces water chestnuts (sliced)
• 2 1/2 ounces bamboo shoots (sliced)
• 1/2 red bell pepper (cut into two 1 in. rings then cut into 6 pieces each)
• 1/2 green bell pepper (do same as above)
• 3 -4 ounces broccoli, crown (slice each flower once down middle)
• 3 -4 ounces sugar snap peas (in pod)
• 1/2 - 3/4 large carrot (sliced at diaganol about 1/4 in. each)
• 1/2 white onion, cut into wedges and seperated
• 3 1/2 ounces baby corn, cut into twos
• 4 ounces of your favorite oriental mushrooms (I like Oyster,sliced, or Button,whole)
• 1 -2 fresh jalapeno, your authentic thai heat (sliced)
• 1 ounce of fresh mint, finely chopped
• 1 -2 ounce fresh Thai basil, if normal (finely chop 1 oz Basil with 1 oz Parsley)
• 1 garlic clove (minced)
• 1/2 tablespoon canola oil
• 1/2 tablespoon peanut oil
• 1 -2 lime wedge (served on the side)