Panang Curry

Panang Beef Curry (or Panang Neua)

Panang Beef Curry has rich herbal flavours inspired by Indian influence in Thailand, and adapted to give it a unique Thai flavour. Beef is the usual meat used Panang curry, but chicken, pork, for fish may also be used.

Panang Beef Curry
Thai: Panang Neua


Panang Curry

     Prep Time: 10 minutes

     Cook Time: 10 minutes

     Servings:     2

      Ingredients:

  • 400 grms rump steak, sliced
  • 1 cup sliced capsicum
  • 2 cups coconut milk
  • 2 tbsp panang curry paste
  • 2 tbsp fish sauce
  • 2 tbsp palm sugar
  • 1/4 cup roasted peanuts
  • 3 - 4 kaffir lime leaves, sliced into slivers
  • 3 - 4 red chillies
Preparation

  1. Crush peanuts in a mortar and pestle and set aside.

  2. Heat the coconut milk, except for the 3 tablespoons set aside, in a wok or skillet until the oil comes to the surface.

  3. Add panang curry paste, and fry until it becomes aromatic.

  4. Add meat and cook until the meat is nearly done, then add capsicum.

  5. Add fish sauce and palm sugar. Simmer for a few minutes.

  6. Remove from heat. Top with remaining 3 tablespoons coconut milk, slivered lime leaves, peanuts, and fresh chillies.

  7. Stir and serve with freshly steamed jasmine rice.

 


 

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