Beef panang curry recipe
(Thai dried beef curry)
This beef panang curry recipe is one of the most
well-known dishes in Thai Cuisine.
It's sometime called "Dried curry" as It's a lot
thicker and richer then the other Thai curries.
Beef Panang curry normally contains thin slices
of beef, kaffir leaves, coconut cream and
panang curry paste.
It's pretty easy to make and you can have this tasty
panang curry together with some steam rice,
toasted bread, naan bread or noodle.
Thai Panang curry recipe
- 200g of beef rump steak thinly sliced (or any good steak)
- 2 tablespoons of fish sauce
- 2 teaspoons of sugar
- 1 tablespoon of panang curry paste
- 4 kaffir leaves, finely chopped
- 2 chilies, finely sliced (optional)
- 2 tablespoons of oil
Heat up the oil and fry the Panang paste with
beef then add coconut cream, stir well.
Add fish sauce sugar and continue stirring.
Bring to boil then turn off the heat, add
kaffir lime leaves and chili.
Turn into a bowl and garnish with a teaspoon
of coconut cream.
Serve hot with steam rice.
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