Authentic Panang Beef Curry
Delight in the rich and complex flavors of this Authentic Panang Beef Curry, inspired by traditional Thai cuisine. This dish features tender strips of beef enveloped in a creamy, aromatic sauce made from coconut milk and a unique blend of spices. Enhanced with the crunch of roasted peanuts, the fragrance of fresh basil, and a touch of heat from red chilies, this curry is perfect for sharing with family and friends. Serve it alongside steamed jasmine rice for a truly satisfying meal that transports your taste buds straight to Thailand.
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
beef
1 lb (cut into thin slices)
salt
1/4 teaspoon (for seasoning)
white pepper
to taste (for seasoning)
dried red chilies
8 (soaked to soften)
thai ginger (kha)
1 piece (1-inch) (peeled and chopped)
shallots
3 (peeled and chopped)
garlic cloves
6 (peeled)
lemongrass
2 teaspoons (chopped)
coriander root
1 teaspoon (chopped)
kaffir lime leaf
1 teaspoon (chopped)
lime peel
to taste (freshly grated)
peppercorns
10 (whole)
shrimp paste
1 teaspoon (added directly)
thin coconut milk
4 1/3 cups (for cooking)
coconut cream
1 2/3 cups (for cooking)
roasted peanuts
1 cup (crushed)
basil leaves
12 (whole, plus extra for garnish)
fish sauce
2 tablespoons (for seasoning)
palm sugar
2 tablespoons (for sweetness)
kaffir lime leaf
to taste (shredded for garnish)
fresh red chile
to taste (shredded for garnish)
Instructions
1
Begin by slicing the beef into thin strips. Season the beef with salt and white pepper according to your taste.
2
Soak the dried red chilies in warm water for about 15-20 minutes to soften them. Once softened, remove the stems and chop them finely.
3
In a mortar and pestle, combine the chopped chilies, Thai ginger, shallots, garlic, lemongrass, coriander root, lime peel, peppercorns, and shrimp paste. Pound the mixture into a smooth paste.
4
In a large wok, pour in the thin coconut milk and bring it to a boil over medium heat.
5
Add the seasoned beef to the boiling coconut milk and cook until the beef is tender, about 5-7 minutes. Once cooked, remove the beef and set it aside. Discard the remaining coconut milk in the wok.
6
Add the coconut cream to the wok and bring it to a boil. After boiling, reduce the heat and let it simmer until the oil separates from the cream, which may take 5-10 minutes.
7
Stir in the prepared spice paste into the coconut cream and cook for another 4-5 minutes, stirring constantly to release the flavors.
8
Return the cooked beef to the wok and add the crushed peanuts, 8 basil leaves, fish sauce, and palm sugar. Stir well to combine all ingredients, and cook slowly for an additional 2 minutes to meld the flavors.
9
Finally, transfer the Panang Beef Curry to a serving dish and garnish with additional basil leaves, shredded kaffir lime leaves, and fresh red chilies to your liking.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Panang Beef Curry?
It is a rich and complex Thai curry featuring tender beef strips in a creamy coconut milk sauce enhanced with roasted peanuts and aromatic spices.
What type of meat is used in this recipe?
The recipe calls for one pound of beef cut into thin slices.
How is the beef prepared before cooking?
The beef is sliced into thin strips and seasoned with salt and white pepper.
How do you prepare the dried red chilies?
Soak 8 dried red chilies in warm water for 15-20 minutes to soften, then remove the stems and chop them finely.
What ingredients are in the homemade Panang spice paste?
The paste includes chopped chilies, Thai ginger (kha), shallots, garlic, lemongrass, coriander root, lime peel, peppercorns, and shrimp paste.
What is the best way to make the curry paste?
The recipe recommends using a mortar and pestle to pound the ingredients into a smooth paste.
How is the beef initially cooked?
The beef is boiled in 4 1/3 cups of thin coconut milk for 5-7 minutes until tender.
Do I keep the coconut milk used to boil the beef?
No, once the beef is cooked and removed, the remaining thin coconut milk in the wok should be discarded.
What is the first step in making the curry sauce?
Bring the coconut cream to a boil, then reduce heat and simmer for 5-10 minutes until the oil separates from the cream.
When is the spice paste added to the sauce?
The spice paste is added to the coconut cream after the oil has separated, then cooked for 4-5 minutes while stirring.
How many peanuts are used in this recipe?
The recipe requires one cup of roasted peanuts that have been crushed.
What role do peanuts play in Panang curry?
Crushed roasted peanuts add a distinct crunch and nutty flavor to the curry sauce.
What provides the sweetness in the curry?
Two tablespoons of palm sugar are used for sweetness.
How is the curry seasoned for saltiness?
The curry is seasoned with two tablespoons of fish sauce.
What kind of ginger is used for Panang curry?
Thai ginger, also known as kha, is used in the spice paste.
How many garlic cloves are needed?
The recipe requires six peeled garlic cloves.
What herbs are cooked into the curry?
Eight basil leaves are added directly into the wok during the final cooking stage.
How long is the final simmering process?
After combining all ingredients, the curry is cooked slowly for an additional 2 minutes to meld the flavors.
What are the recommended garnishes for this dish?
Garnish with additional basil leaves, shredded kaffir lime leaves, and fresh shredded red chilies.
What should I serve with Panang Beef Curry?
It is best served alongside steamed jasmine rice.
What type of coconut products are used?
The recipe uses both thin coconut milk for boiling the beef and coconut cream for the base of the sauce.
How much lemongrass is required?
Two teaspoons of chopped lemongrass are needed for the spice paste.
Is there shrimp paste in this recipe?
Yes, one teaspoon of shrimp paste is included in the curry paste.
What type of pepper is used to season the beef?
White pepper is used to season the beef strips.
How many shallots are used?
Three peeled and chopped shallots are used in the paste.
Does the recipe use kaffir lime?
Yes, it uses chopped kaffir lime leaves in the paste and shredded leaves for garnish.
What provides the heat in this curry?
The heat comes from 8 dried red chilies in the paste and fresh red chilies used as garnish.
How many peppercorns are needed for the paste?
The recipe calls for 10 whole peppercorns.
How many ingredients total are in this recipe?
There are 21 specific ingredients listed for this authentic dish.
What are the main tags associated with this recipe?
The tags include Thai cuisine, beef curry, panang, coconut milk, spicy, and comfort food.