Thai Panang Curry with Beef

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Thai Panang Curry with Beef

(Photo Attributed to Author: Alpha from Melbourne, Australia)

Thai Panang Curry with Beef Recipe-

Ingredients for the Main Dish:
  • 1 lb. beef (sirloin roast is best), sliced into ¾” x 1-1/2” x 2” pieces
  • 5 tablespoons vegetable oil
  • 3 fresh kaffir lime leaves, chopped into slender threads
  • 12 Thai super-hot chili peppers, left whole
  • 16 oz. coconut milk
  • 1-1/2 tbsp. palm sugar
  • 1-1/2 tbsp. Thai fish sauce
  • Additional seasonings to taste: palm sugar, salt, and fish sauce
Ingredients for the Panang Curry Spice Paste:
Directions:
  1. In a mixing bowl (or electric blender), mash and blend all the spice ingredients into a smooth paste.
  2. Heat up the oil in a wok (or large skillet, if you don’t have a wok) over medium high heat; stir-fry the kaffir lime leaves for about 30 seconds.
  3. Add and mix in the Panang Curry Spice Paste and continue stir-frying for 1-1/2 to 2 minutes, until the mixture is fragrant.
  4. Turn the heat down to medium and continue stir-frying until the oil separates slightly.
  5. Now add in the beef and cook for 2 more minutes.
  6. Add in the coconut milk and give it a short fry for 1-1/2 to 2 minutes.
  7. Now add in the Thai hot chili peppers, fish sauce, and palm sugar, stir and blend together well, and cover the wok or skillet.
  8. Reduce the heat to medium-low and let the dish simmer for 45 minutes to 1 hour, depending on how well done and/or tenderized you like your meat.
  9. Do a taste test, and adjust seasoning as desired with palm sugar, fish sauce, and salt.
  10. Check the texture. It will probably be very gravy-like and, if that’s how you like it, you are done. If you prefer more of a sauce-like texture, add in some water, mix well, and simmer another 5 minutes or so
  11. To serve your Thai Panang Curry with Beef, put the entire mixture into a large serving bowl and place on the table, along with a large bowl of hot, freshly steamed Jasmine rice.

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