Panang Beef Curry
If you've been following my recipes lately, then you'll remember seeing how I made up some homemade panang curry paste to store in my freezer. In this recipe I show you how to use some to make an excellent beef panang curry over steamed rice. Panang is one of the most popular types of curry in Thailand, and because it is generally considered to be more mild than other curries, it can be enjoyed by people who do not normally eat spicy foods. Panang has the distinct flavors of mace, cardamom, cumin, and coriander seed. It has rich golden orange to brown color, depending on the kind of meat used.
Yield: 2 servings
Prep time: 5 Minutes
Cooking time: 5 Minutes
Ready in: 10 Minutes
- 1 Cup thinly sliced Beef Steak
- 2 Cups Coconut Milk
(Divided, reserve 2 - 3 teaspoons)
- 2 Tbsp Panang Curry Paste
- 2 Tbsp Coconut Sugar
- 1 Cup Thai Sweet Basil
- 1/2 Cup Pea Eggplant
- 2 Mild Chilies
(1 red, 1 green)
- 3 Kaffir Lime Leaves
- 2 tsp Thai Fish Sauce
(use only if needed)
1) Heat 1/2 the coconut milk in a large wok until bubbling. Cook until reduced by half, then add the curry paste. Cook until smooth and oily.
2) Add the sliced beef and fry until nearly brown, then add the other half coconut milk.
3) Add green chili, kaffir lime leaves, and pea eggplant. Cook for 2 minutes.
4) Remove from heat, stir in the basil, serve with rice. Garnish with basil, red chili, and kaffir lime slivers.
For more detailed information and a free video lesson, visit this web page: ThaiCookbook.tv/?rid=120