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

Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, panang beef curry แพนงเนื้อ 🥩 🍛. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

A classic, much loved Thai curry, and a very quick one to cook: panang curry! Instead of being soupy like most other Thai curries, this one is more of a. Featured in Main Dishes: Panang Beef Curry แกงพะแนงเนื้อ ( Kaeng Panang Nuea ). Cook until reduced by half, then add the curry paste.

Panang beef curry แพนงเนื้อ 🥩 🍛 is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Panang beef curry แพนงเนื้อ 🥩 🍛 is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have panang beef curry แพนงเนื้อ 🥩 🍛 using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Panang beef curry แพนงเนื้อ 🥩 🍛:
  1. Prepare 1-2 tbsp ready-made Panang curry paste
  2. Make ready 300-350 g beef, cut into small cubes or strips
  3. Get 400 ml tin coconut milk
  4. Make ready 1/4 cup water
  5. Take 2-3 kaffir lime leaves (finely slices)
  6. Take 1 tbsp palm sugar
  7. Make ready 2-3 tbsp Thai fish sauce
  8. Take 1 handful Thai basil
  9. Get 1 handful Thai eggplant or green bean
  10. Take 2 tbsp shredded laser galangal or Kachai (optional)
  11. Prepare 2 finely chopped big red chilli

Panang is a popular classic Thai curry with a rich and luscious peanut sauce over tender beef that is super quick to make. I also share how to make Make an authentic Thai Massaman curry in a fraction of the time using the Instant Pot or another pressure cooker. Promise flavours will not be compromised! This page is also available in: Thai.

Instructions 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.

Promise flavours will not be compromised! This page is also available in: Thai. 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.

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