Best Panang Beef Recipes

PANANG CURRY - BEEF

Steps:

• Brown beef, remove from heat as soon as it's no longer pink outside.
• Drain the beef.
• Heat curry paste and add ginger, chili, garlic.
• Add 2/3 coconut milk and stir.
• Add all remaining spices and mix in the rest of the coconut milk.
• Add suger and stir well.
• Add beef and simmer for 2 minutes.
• Use the remaining coconut milk in the can to cook with rice or make dessert.

BEST PANANG BEEF

Steps:

• Cut the beef when slightly frozen, (put in freezer for 2-3 hours) It makes the thin slicing much, much easier. Heat oil on high. Add curry paste and 4 Tbsp. of coconut cream. Saute for 2 minutes until fragrant, then add beef and cook until browned. Add remaining coconut milk and lower heat to medium. Add sugar and salt. Cook beef until tender, about 15-20 minutes. Stir occasionally, and do not cover. The curry will thicken nicely. Turn heat off. Mix in fish sauce, thai basil, red bell pepper (you may add earlier if you want peppers softer) and kaffir leaves. Serve hot with rice. Leave uncovered on stove if not serving immediately. Enjoy!

INSTANT POT® BEEF PANANG CURRY

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and curry paste to the hot pot; cook and stir for 1 minute. Add sirloin strips and saute for 2 to 3 minutes. Mix in coconut milk. Cancel Saute mode. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
• Unlock and remove the lid. Select Saute function. Mix in onion, bell peppers, peanut butter, coconut sugar, and fish sauce. Simmer until flavors are well combined, about 5 minutes. Taste and add more coconut milk if curry is too spicy. Sprinkle with Thai basil before serving.

PANANG CURRY

Steps:

• Put some water on to boil for your spaghetti/rice/noodles, and cook as per instructions. Put half the coconut milk into a wok and fry for 3-5 mins, stirring continuously, until the coconut oil begins to separate out.
• Then add the curry paste and fry for 1-2 mins, until you get the aroma of the paste.
• Add the pork and cook until the outside is cooked.
• Then add the rest of the thick coconut milk and bring to the boil.
• Simmer and add the palm sugar along the side of the wok until it melts.
• Then add the soy sauce, fish sauce and lime leaf pieces.
• Stir to combine (if using) add half the basil leaves.
• Turn off the heat and serve garnished with the shredded lime leaves, red chillies, coconut milk and (if using) the remaining basil leaves.