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

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, panang beef curry แพนงเนื้อ 🥩 🍛. It is one of my favorites. This time, I am going to 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 saucy curry with a thick, rich, luscious, flavourful sauce. เนื้อวัวนุ่มๆคลุกเคล้ากับเครื่องแกงพะแนง กลิ่นหอมยวนใจ สุดท้ายราดหน้าพะแนงเนื้อด้วยก. ะทิสดสีสันหน้ารับประทาน รสชาติก็เข้มข้นแสนอร่อย. Featured in Main Dishes: Panang Beef Curry แกงพะแนงเนื้อ ( Kaeng Panang Nuea ).

Panang beef curry แพนงเนื้อ 🥩 🍛 is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Panang beef curry แพนงเนื้อ 🥩 🍛 is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook panang beef curry แพนงเนื้อ 🥩 🍛 using 11 ingredients and 5 steps. Here is how you can achieve it.

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

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.

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.

Zur Zubereitung von authentischem Panang Thai Curry braucht man eine original Panang Curry Paste. Am besten stellt man die Paste selbst nach thailändischen Man hat die Wahl: Die Paste kann man kaufen oder selbst zubereiten. Hier gehts zu meinem original Thai Panang Curry Paste Rezept. Avoid the tourist traps and eat like a local! If you want to learn more about Thai food culture, book a Thai Cooking Class in Bangkok.

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