Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, panang beef curry แพนงเนื้อ 🥩 🍛. One of my favorites food recipes. This time, I will make it a little bit unique. 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 well liked of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Panang beef curry แพนงเนื้อ 🥩 🍛 is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have panang beef curry แพนงเนื้อ 🥩 🍛 using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Panang beef curry แพนงเนื้อ 🥩 🍛:
- Make ready 1-2 tbsp ready-made Panang curry paste
- Take 300-350 g beef, cut into small cubes or strips
- Make ready 400 ml tin coconut milk
- Make ready 1/4 cup water
- Get 2-3 kaffir lime leaves (finely slices)
- Get 1 tbsp palm sugar
- Take 2-3 tbsp Thai fish sauce
- Get 1 handful Thai basil
- Make ready 1 handful Thai eggplant or green bean
- Take 2 tbsp shredded laser galangal or Kachai (optional)
- Get 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. Panang is a popular classic Thai curry with a rich and luscious peanut sauce over tender beef that is super quick to make.
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.
I also share how to make Make an authentic Thai Massaman curry in a fraction of the time using the Instant Pot or another pressure cooker. Promise flavours will not be compromised!. 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. Easy Beef Panang Curry - Homemade Italian … This recipe uses Red Curry Paste with the addition of a tablespoon of sugar and peanut butter.
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