How To make Panang Beef
-LEAH LADNE (DBBC03B) 1 lb Beef
1/4 ts Salt
White pepper 8 Dried red chilis
1 Fresh Kha (Thai ginger 1")
3 Shallots
6 Cloves garlic
2 ts Lemon grass; chopped
1 ts Coriander root; chopped
1 ts Kaffir; chopped
Lime peel 10 Peppercorns
1 ts Shrimp paste
4 1/3 c Thin coconut milk
1 2/3 c Coconut cream
1 c Roasted peanuts; crushed
12 Basil leaves
2 tb Fish sauce
2 tb Palm sugar
Kaffir lime leaves; shredded Fresh red chilis; shredded If you haven't already, you should try the version at the Wild Ginger at Pike Place. Here's a recipe: Cut beef into thin slices, season with salt and pepper. Soak chilis to soften. Chop chilis, ginger, shallots and garlic. Place them in mortar with lemon grass, coriander root, lime peel, peppercorns, and shrimp paste, pound until smooth. Pour coconut milk in wok, bring to boil. Add beef, cook until tender, remove, set aside. Discard milk. Pour coconut cream in wok, bring to boil. Reduce heat and simmer until oil separates. Add spice paste, cook 4-5 min, stirring constantly. Add beef, peanuts, 8
basil leaves, fish sauce and sugar, stir well and cook slowly 2 more min. Transfer to serving dish, garnish with basil, lime leaves and chilis. This version is about 2 stars. enjoy Scott, Seattle Formatted by Elaine Radis BGMB90B; JUNE, 1993
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How to Make Beef Panang Curry | Simple Thai Cooking
Learn how to make simple Thai beef panang curry at home! This dish is a type of red Thai curry that is thick, salty and sweet and usually served with rice. It is often cooked with beef, but you will also find it can be made with chicken, shrimp or tofu. Find all the ingredients here to make beef panang curry. Happy cooking! :)
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INGREDIENTS:
- 2tbps Panang curry paste
- 400ml of coconut milk
- 500gm of sliced beef (or any meat/vegetarian option of your choice)
- 2/3 peppers (chopped)
- Lime leaves (optional)
- 2tbsp sugar
- 2tbsp fish sauce
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Amazing Thai Panang Curry Recipe! | Wokdown Wednesdays
We love a good pun at School of Wok, so whilst the UK is in lockdown 3.0 our Wok Wednesday series will be temporarily named Wokdown Wednesday! See what we did there? For this week's tutorial, Jeremy is teaching us how to make a rich and spicy Panang chicken curry from his home kitchen.
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- Amazing Thai Penang Curry Recipe! | Wokdown Wednesdays -
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How to make Thai food at home - Panang Beef
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Ingredients:
1 tbsp Exotic Panang Curry Mix
1 tbsp Exotic Fish Sauce
200 ml Exotic Coconut Milk
150 gm Tenderloin
2 tbsp Vegetable Oil
80 gm Zucchini
1 tbsp Palm Sugar
1 pc Fresh chilli
1 pc Kaffur lime leaf
Procedure:
1. Cut the tenderloin into cubes.
2. Sear it off in 1 tbsp of oil.
3. Remove from pan and let rest.
4. In the same pan add the other 1tbsp of oil ans stir fry the Exotic Panang Curry
Paste in it on low heat for about 5 minutes.
5. Pour in the Exotic Coconut Milk and bring to a boil. Add fish sauce and palm sugar
into the curry.
6. Return the beef to the pan of curry let it simmer for about 4-5 minutes.
7. Serve with some steamed rice and garnish with some chopped kaffir lime leaf and fresh chilli.
Authentic Thai Recipe for Panang Beef Curry
If you've been following my recipes lately, then you'll remember seeing how I made up some homemade panang curry paste to store in my freezer. In this recipe I show you how to use some to make an excellent beef panang curry over steamed rice. Panang is one of the most popular types of curry in Thailand, and because it is generally considered to be more mild than other curries, it can be enjoyed by people who do not normally eat spicy foods. Panang has the distinct flavors of mace, cardamom, cumin, and coriander seed. It has rich golden orange to brown color, depending on the kind of meat used.
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Ingredient List for my Panang Beef Curry:
1 Cup thinly sliced Beef Steak
2 Cups Coconut Milk (Divided, reserve 2 - 3 teaspoons)
2 Tbsp Panang Curry Paste
2 Tbsp Coconut Sugar
1 Cup Thai Sweet Basil
1/2 Cup Pea Eggplant
2 Mild Chilies (1 red, 1 green)
3 Kaffir Lime Leaves
2 tsp Thai Fish Sauce (use only if needed)
Directions:
1: Heat 1/2 the coconut milk in a large wok until bubbling. Cook until reduced by half, then add the curry paste. Cook until smooth and oily.
2: Add the sliced beef and fry until nearly brown, then add the other half coconut milk.
3: Add green chili, kaffir lime leaves, and pea eggplant. Cook for 2 minutes.
4: Remove from heat, stir in the basil, serve with rice. Garnish with basil, red chili, and kaffir lime slivers.
For detailed directions and photos, please visit our website page:
Learn to make this and many more great Thai food dishes the way they are served here at our restaurant in Chiang Mai, Thailand. Visit us now at to download our free Thai cook book.
Thai Panang Curry Recipe With Chicken (using store bought curry paste)
Thai chicken panang curry is a rich curry with complex flavors. You’ll need under 30 minutes to make this bright and hearty Thai Panang Curry.
Detailed Recipe Here -