Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, panang beef curry แพนงเนื้อ 🥩 🍛. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Panang beef curry แพนงเนื้อ 🥩 🍛 is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Panang beef curry แพนงเนื้อ 🥩 🍛 is something that I have loved my whole life.

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 saucy curry with a thick, rich, luscious, flavourful sauce. A classic, much loved Thai curry, and a very quick one to cook: panang curry!

To begin with this recipe, we must prepare a few components. You can have panang beef curry แพนงเนื้อ 🥩 🍛 using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Panang beef curry แพนงเนื้อ 🥩 🍛:

1. Make ready 1-2 tbsp ready-made Panang curry paste
2. Prepare 300-350 g beef, cut into small cubes or strips
3. Prepare 400 ml tin coconut milk
4. Take 1/4 cup water
5. Take 2-3 kaffir lime leaves (finely slices)
6. Take 1 tbsp palm sugar
7. Make ready 2-3 tbsp Thai fish sauce
8. Take 1 handful Thai basil
9. Get 1 handful Thai eggplant or green bean
10. Get 2 tbsp shredded laser galangal or Kachai (optional)
11. Take 2 finely chopped big red chilli

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. ลายละเอียดและนโยบาย.

Instructions to make Panang beef curry แพนงเนื้อ 🥩 🍛:

1. 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.
2. Add the beef in and cook for a few minutes, then seasoning with palm sugar, fishsauce. Add laser galangal and stir well.
3. 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.
4. 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.
5. 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.

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