Curries

Gaeng Panang Nuea – Beef Panang Curry – แกงพะแนงเนื้อ

Gaeng Panang Nuea - Beef Panang Curry - แกงพะแนงเนื้อ
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Try this awesome Thai panang beef curry. It's quick, easy and seriously delicious.
Servings Prep Time
2-3 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 people 15 minutes
Cook Time
15 minutes
Gaeng Panang Nuea - Beef Panang Curry - แกงพะแนงเนื้อ
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Try this awesome Thai panang beef curry. It's quick, easy and seriously delicious.
Servings Prep Time
2-3 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 people 15 minutes
Cook Time
15 minutes
Ingredients
For the paste
Servings: people
Units:
Instructions
  1. Place all the ingredients for the paste in the blender.
  2. Blitz with the coconut cream to a sauce consistency.
  3. Heat a wok or nonstick pan over a medium pan and add the paste mix. Cook for around 5 - 10 minutes, stirring to make sure it doesn't catch on the bottom. You want to make sure it's well cooked, and it's lost its harsh taste.
  4. Add the beef, coat with the mixture, add the sugar and a little salt. Cover with a lid.
  5. After around 3-5 minutes, the beef with be cooked through, and you should be left with a thick sauce. If it has dried out too much, add a little more coconut cream, or a little water. Check the seasoning, and add a little fish sauce until you feel it's right.
  6. Serve the panang curry drizzled with the leftover coconut cream, and top with the shredded lime leaves.
Recipe Notes

Another way to cook panang beef, would be to use a stewing cut, like chuck steak, and slow cook it. This method isn't common in Thailand, but I absolutely love it done this way. If you want to give it a go then just substitute the rump/sirloin for your favourite stewing cut, and when you get to step 4 - where you pop the lid on, turn the heat right down, and let it simmer for 1.5 to 2 hours before continuing.

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