Recipe: Panang Curry with Beef (Panang Neua)

Panang Curry

Panang Curry with Beef (Panang Neua)

Ingredients:

1 Tbs Olive Oil (or Peanut Oil)
2 oz. Panang Curry Paste
1 Tbs Palm Sugar
1 tsp Lime Juice
12 oz. Beef (California Tri-Tip, Pork Fillet, or Tenderloin)
1 can Coconut Milk
2 Tbs Ground Peanuts (plus more for garnish)
1 tsp Dried Basil
1/2 tsp Fish Sauce (to taste)
Red Pepper Flakes (to taste)
Jasmine Rice

Instructions:

Slice beef incredibly thin and set aside. I use a serrated knife to do this. Heat oil in a high sided large skillet. Add curry paste, palm sugar, and lime juice. Stir and allow to reduce a little. Add beef and sear while mixing with the curry spice mix. Once beef is seared on all sides, add coconut milk, peanuts, and basil. Bring to a boil, then simmer for 20 minutes minimum. The longer it simmers, the better it tastes. While it is simmering, cook your jasmine rice according to the directions on the package. About 15 minutes before you dish up, add the fish sauce to the curry dish. To serve, put rice in a bowl, ladle beef and curry broth over rice. Top with additional peanuts and red pepper flakes.

20130118_180659 20130118_181632 20130118_181954

20130118_182120 20130118_182353 20130118_182642

This is also great as a chicken dish. Just swap beef out and replace with chicken.

If you like my Panang Curry, you’ll love my other recipes!

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s