Panang Curry Beef Recipe พะแนงเนื้อ - Thai Recipes - Hot Thai Kitchen

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining creaminess.

panang curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade paste can be healthier with fresher ingredients.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, while pork can be more affordable.

Grind the cumin and coriander seeds until very fine using a mortar and pestle or a coffee grinder.

Add roasted peanuts and grind until fine.

Mix the red curry paste and shrimp paste into the ground spice mixture.

Add 1½ tsp fish sauce and oil to beef and massage it in with your hands, separating the pieces of beef that are stuck together as you mix.

In a saute pan or a wok over medium high heat, reduce ¾ cup coconut milk until thickened and creamy.

Stir in curry paste and reduce the heat to medium low. Cook the paste for a few minutes, stirring constantly, until coconut oil separates away from the paste. If the paste sticks to the pan, you can deglaze with a bit of the remaining coconut milk.

Add palm sugar and torn kaffir lime leaves and cook for a minute or so until the sugar is dissolved.

Add beef and quickly toss it with the curry paste, separating the pieces of beef as much as you can. Once the beef is about 50% cooked, add the remaining coconut milk and stir for 30 more seconds or just until the beef is fully cooked. If it looks too dry, you can add a splash of water at this point.

Stir in red peppers, if using, and turn off the heat.

Taste and adjust seasoning with more fish sauce and/or sugar as needed.

Garnish with julienned kaffir lime leaves and more red peppers as desired.

Serve with jasmine rice, enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens