International•quick

Panang Curry Beef แพนงเนื้อ

A rich, flavourful Thai curry that's super easy and quick to make. I also share how you can make a "semi-homemade" panang curry paste at home!

Ingredients

Quantities are shown as originally provided.

300g beef, very thinly sliced against the grain (see notes about tender beef above)
1½ tsp fish sauce
2 tsp oil
¾ cup + ½ cup coconut milk
1 recipe homemade or semi-homemade panang curry paste (recipe follows)
10 kaffir lime leaves, 7 roughly torn, 3 finely julienned
~1 tsp fish sauce, to taste
1½ Tbsp palm sugar, finely chopped, packed (if using granulated sugar, use 1 Tbsp to start then taste and adjust)
A handful mild red pepper, thinly julienned for garnish, optional
Jasmine rice for serving
3-4 Tbsp red curry paste (see notes)
¾ tsp toasted cumin seeds
1 ½ tsp toasted coriander seeds
2 Tbsp roasted peanuts, unsalted (if allergic, sub another type of nuts or seeds)
1 tsp fermented shrimp paste (optional, only if the red curry paste doesn’t already have it)

1
Grind the cumin and coriander seeds until very fine using a mortar and pestle or a coffee grinder.
2
Add roasted peanuts and grind until fine.
3
Mix the red curry paste and shrimp paste into the ground spice mixture.
4
Add 1½ tsp fish sauce and oil to beef and massage it in with your hands, separating the pieces of beef that are stuck together as you mix.
5
In a saute pan or a wok over medium high heat, reduce ¾ cup coconut milk until thickened and creamy.
6
Stir in curry paste and reduce the heat to medium low. Cook the paste for a few minutes, stirring constantly, until coconut oil separates away from the paste. If the paste sticks to the pan, you can deglaze with a bit of the remaining coconut milk.
7
Add palm sugar and torn kaffir lime leaves and cook for a minute or so until the sugar is dissolved.
8
Add beef and quickly toss it with the curry paste, separating the pieces of beef as much as you can. Once the beef is about 50% cooked, add the remaining coconut milk and stir for 30 more seconds or just until the beef is fully cooked. If it looks too dry, you can add a splash of water at this point.
9
Stir in red peppers, if using, and turn off the heat.
10
Taste and adjust seasoning with more fish sauce and/or sugar as needed.
11
Garnish with julienned kaffir lime leaves and more red peppers as desired.
12
Serve with jasmine rice, enjoy!