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Panang beef curry แพนงเนื้อ 🥩 🍛
Panang beef curry แพนงเนื้อ 🥩 🍛

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We hope you got benefit from reading it, now let’s go back to panang beef curry แพนงเนื้อ 🥩 🍛 recipe. To cook panang beef curry แพนงเนื้อ 🥩 🍛 you only need 11 ingredients and 5 steps. Here is how you do it.

The ingredients needed to prepare Panang beef curry แพนงเนื้อ 🥩 🍛:
  1. Take 1-2 tbsp ready-made Panang curry paste
  2. Get 300-350 g beef, cut into small cubes or strips
  3. You need 400 ml tin coconut milk
  4. Get 1/4 cup water
  5. Use 2-3 kaffir lime leaves (finely slices)
  6. Prepare 1 tbsp palm sugar
  7. You need 2-3 tbsp Thai fish sauce
  8. Use 1 handful Thai basil
  9. Take 1 handful Thai eggplant or green bean
  10. Provide 2 tbsp shredded laser galangal or Kachai (optional)
  11. Prepare 2 finely chopped big red chilli
Steps to make Panang beef curry แพนงเนื้อ 🥩 🍛:
  1. Heat about 3-4 tbsp. of coconut milk in a wok or pan over a high heat until coconut milk starts bubbling. Add the panang curry paste and stir-fry for 1-2 minutes, or until fragrant.
  2. Add the beef in and cook for a few minutes, then seasoning with palm sugar, fishsauce. Add laser galangal and stir well.
  3. Taste and adjust the saltiness by adding more fish sauce if preferred. Add the rest of coconut milk in and stir well. If the sauce too thick you can add some water in.
  4. Add kaffir lime leaves, half of finely chopped red chilli then Thai egg plant or green beans. Gently stir for a min then add Thai basil. Turn of the heat.
  5. To serve, place the panang curry in a large bowl. Garnish with the red chillies and finely chopped kaffir lime leaves. Pair with steamed jasmine rice or sticky rice.

Breaking news: The oldest Thai cookbook, as well as history's first-ever recorded recipe for Phanaeng curry, are revealed for the first time on Thaifoodmaster.com. Basic Directions: How we make our Panang Beef Curry. Cook until reduced by half, then add the curry paste. Phanaeng (Thai: พะแนง, pronounced [pʰā.nɛ̄ːŋ]), also spelled phanang, panang, and other variants) is a type of red Thai curry that is thick, salty and sweet, with a zesty kaffir lime flavour. The earliest known mention of phanaeng appears in Mom Somchin Rachanupraphan's book Tamra Kap Khao..

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