Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, panang beef curry แพนงเนื้อ 🥩 🍛. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look 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. A classic, much loved Thai curry, and a very quick one to cook: panang curry!
Panang beef curry แพนงเนื้อ 🥩 🍛 is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Panang beef curry แพนงเนื้อ 🥩 🍛 is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have panang beef curry แพนงเนื้อ 🥩 🍛 using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Panang beef curry แพนงเนื้อ 🥩 🍛:
- Make ready 1-2 tbsp ready-made Panang curry paste
- Prepare 300-350 g beef, cut into small cubes or strips
- Prepare 400 ml tin coconut milk
- Take 1/4 cup water
- Take 2-3 kaffir lime leaves (finely slices)
- Get 1 tbsp palm sugar
- Get 2-3 tbsp Thai fish sauce
- Make ready 1 handful Thai basil
- Take 1 handful Thai eggplant or green bean
- Prepare 2 tbsp shredded laser galangal or Kachai (optional)
- Take 2 finely chopped big red chilli
Panang is one of the most popular types of curry in Thailand, and because it is generally considered to be more mild. 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. Thai Panang Curry Panang Curry Recipe Beef Curry Curry Spice Curry Recipes Wine Recipes Asian Recipes Beef Recipes Cooking Recipes.
Instructions 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.
Fried Sun-Dried Beef with Dried Chilli Dipping Sauce from Lers Ros Thai Restaurant, San Francisco: Neua Tod and Jaew (เนื้อแดดเดียวทอดและแจ่ว). In Panang, beef, chicken or pork could be added, eaten along with a plate of steamed rice. $ $ $ Original name. Thai Panang Curry or known by the local as "Panang" is made of a type of red Thai curry that is thick, salty and sweet, with a nutty peanut flavor. 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 nutty peanut flavor. The earliest known mention of phanaeng appears in Mom Somchin Rachanupraphan's book Tamra Kap Khao.
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