Beef Panang Curry Recipe

Alrighty, folks! Today, we’re diving headfirst into the punchy and flavorful world of Beef Panang Curry. This South-East Asian delicacy screams ‘party-in-your-mouth’ and is perfect for dishing up at dinner parties, family get-togethers, or simply indulging in a solo date-night at home. Thick, creamy coconut milk, thin strips of juicy beef, and a lively burst of Thai spices harmoniously unite to whip up this colorful masterpiece. Believe me when I say that your taste buds are in for a treat. Not just your regular curry, this Beef Panang Curry Recipe captures the essence of Thai cuisine in all its glory.

The beauty of this recipe lies in its simplicity. With just a handful of ingredients, you’ll be serving up this lip-smacking dish in a flash. The prep time is around 20 minutes, and it takes about 50 minutes to cook. All in all, you’ll be enjoying this fabulous curry in about 1 hour 10 minutes. This recipe serves 4 people and produces a generous yield that leaves everyone asking for seconds.

Let’s set sail on this culinary adventure and get started, shall we?

Ingredients & Equipment You’ll Need

• 800 grams of beef steak
• 400 ml can coconut milk
• 2 tbsp of Panang curry paste
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 2 kaffir lime leaves
• 1 red chili pepper

In terms of equipment, you will need a wok or large frying pan and a sharp knife.

The star here is undoubtedly the Panang curry paste, which brings all the iconic flavors of Thai cuisine alive. A quick tip – make sure the coconut milk you choose is full-fat for a truly rich and creamy curry. The kaffir lime leaves impart an exquisite citrusy undertone to the dish.

How To Make Beef Panang Curry

1. First things first, slice your beef steak into thin, bite-sized strips. The thinner, the better, since it helps the meat absorb the flavors more efficiently.
2. Next up, heat your wok or frying pan over medium heat. Add your Panang curry paste and stir for 1-2 minutes until it starts to release its fragrance.
3. Add the beef strips into the wok, stirring well to ensure each piece is coated with the curry paste. Cook the beef until it’s browned and then add the coconut milk.
4. Once the coconut milk is added, you’ll want to lower the heat to a gentle simmer. Add in the fish sauce, palm sugar, kaffir lime leaves, and sliced red chili. Let it all bubble away for about 30 minutes until the curry has thickened to your desired consistency.
5. Taste and adjust seasoning if necessary, and you’re done! Server this piping hot with steamed rice for a truly satisfying meal.

Tips For The Best Results

• To ensure maximum flavor absorption, marinate your beef in the Panang curry paste overnight.
• For an extra layer of flavor, use homemade curry paste instead of store-bought.

Storage Tips

• This curry can be refrigerated for up to 3 days. For longer storage, freeze it in airtight containers.

Frequently Asked Questions

Q: Can I use other meats instead of beef?

A: Absolutely, you can substitute beef with chicken or pork if you prefer.

Q: Is it necessary to use kaffir lime leaves?

A: Kaffir lime leaves enhance the flavor but you can substitute with regular lime leaves or rind if you can’t find them.

Q: Can I use regular sugar if I can’t find palm sugar?

A: Yes, you can replace palm sugar with brown sugar for a slight difference in taste.

Q: How spicy is this curry?

A: You can adjust the level of spice by adding fewer chili peppers. Remember, it’s always easier to add more later if needed!

Q: What can I serve this curry with?

A: The classic choice is white rice, but it can also be served with naan or over noodles.

Nutritional Facts of Beef Panang Curry

An average serving of this curry contains approximately 550 calories, 30g of fat, and 25g of protein. However, nutritional facts can vary depending on the beef cut and curry paste used.

This Beef Panang Curry Recipe is undeniably a full-on flavor explosion. The vibrant blend of sweet, sour, and savory guarantees a tantalizing eating experience. Don’t be surprised if you find yourself making this beloved classic over and over again. Fancy a hint of freshness? Sprinkle over some freshly chopped cilantro – life-changing, I promise!