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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, panang beef curry แพนงเนื้อ 🥩 🍛. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really 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. Panang is one of Thailand's famous dishes and is well known throughout the world. My easy and delicious panang beef recipe is one of my family's favorites.

Panang beef curry แพนงเนื้อ 🥩 🍛 is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Panang beef curry แพนงเนื้อ 🥩 🍛 is something that I’ve loved my whole life. They’re nice and they look wonderful.

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

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

Featured in Main Dishes: Panang Beef Curry แกงพะแนงเนื้อ ( Kaeng Panang Nuea ). Cook until reduced by half, then add the curry paste. 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.

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.

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. 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!

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