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
How To make Panang Beef's Videos
Beef Panang Curry Recipe
This beef Panang curry recipe has a creamy texture from the coconut milk and is different from other versions because it includes peanuts. After you make the curry paste, you can customize the recipe by substituting the beef for a protein or vegetable of your choice. Enjoy the dish over rice or noodles that will absorb the sauce!
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How to Make Thai Food at Home: Everyday Pad Thai and Panang Beef Curry
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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.
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