Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, panang beef curry แพนงเนื้อ 🥩 🍛. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Panang beef curry แพนงเนื้อ 🥩 🍛 is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Panang beef curry แพนงเนื้อ 🥩 🍛 is something which I’ve loved my whole life. They’re nice and they look fantastic.
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. Our panang curry turned out wonderfully, so I have to say that our expedition to find, taste, and recreate a delicous panang curry was a success!
To get started with this recipe, we must prepare a few components. You can cook panang beef curry แพนงเนื้อ 🥩 🍛 using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Panang beef curry แพนงเนื้อ 🥩 🍛:
- Get ready-made Panang curry paste
- Prepare beef, cut into small cubes or strips
- Take tin coconut milk
- Make ready water
- Get kaffir lime leaves (finely slices)
- Prepare palm sugar
- Prepare Thai fish sauce
- Prepare Thai basil
- Make ready Thai eggplant or green bean
- Prepare shredded laser galangal or Kachai (optional)
- Make ready finely chopped big red chilli
Thai Red Curry with Beef (Thai Food) - แกงเนื้อ Thai Red Curry with Beef the most popular in Thailand main ingredient are beef 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! What's in our Panang Beef Curry.
Steps to make Panang beef curry แพนงเนื้อ 🥩 🍛:
- 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.
- Add the beef in and cook for a few minutes, then seasoning with palm sugar, fishsauce. Add laser galangal and stir well.
- 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.
- 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.
- 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.
It can be substituted with any kind of protein such as chicken, pork, shrimp, tofu, or only mixed vegetables. In this recipe, I did it with beef which we haven't had it for a while. Phanaeng (Thai: พะแนง, pronounced [pʰā.nɛ̄ːŋ]), also spelled phanang, panang, and other variants) is a type of red Thai curry that is thick, salty and sweet, with a zesty kaffir lime flavour. The earliest known mention of phanaeng appears in Mom Somchin Rachanupraphan's book Tamra Kap Khao.. Find my full recipe: www.marionskitchen.com/thai-panang-chicken-curry Subscribe to my channel and press the bell button.
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