Best Panang Beef Recipes

PANANG CURRY - BEEF

Panang Curry - Beef image

This curry is one of our favorite dishes! It is better than a lot of curry served in the Thai restaurants in the States, especially if you are into spicy food. They are great as packed lunch too, just heat it up in the microwave!

Provided by Poison_Ivy

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs beef (cubed)
1/2 teaspoon ginger (crushed)
2 red chilies
16 ounces coconut milk (thick)
1 tablespoon fresh garlic
1 tablespoon lemongrass (finely shredded)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
4 ounces panang curry paste
1 teaspoon sugar

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.

Nutrition Facts : Calories 1774, Fat 185.2, SaturatedFat 88.3, Cholesterol 224.7, Sodium 76.8, Carbohydrate 8, Fiber 0.5, Sugar 2.3, Protein 21.6

BEST PANANG BEEF

BEST PANANG BEEF image

Categories Beef

Yield 6

Number Of Ingredients 10

Ingredients

2 Pounds Boneless Chuck Beef Roast, sliced very thin against the grain
1 - 4 ounce can of Penang Curry Paste
12 Kaffir lime leaves sliced very, very thin
1/2 Teaspoon kosher salt
6 Tbsp Palm Sugar
5 TBSP Fish Sauce
4 Cups Thai Basil Leaves
2 Cups Red Bell Pepper, sliced this, about 3 inches long
2 Cans (19oz each) coconut milk- Mae Ploy brand
4 Tablespoon Vegetable Oil

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

Instant Pot® Beef Panang Curry image

This curry takes advantage of pre-made curry paste and it cooks in the Instant Pot®. If you don't have coconut sugar, use brown sugar or palm sugar. Serve over jasmine rice.

Provided by thedailygourmet

Categories Asian Recipes

Time 50m

Yield 4

Number Of Ingredients 11

Ingredients

2 teaspoons vegetable oil
2 tablespoons Panang-style red curry paste
1 pound beef top sirloin, thinly sliced
¾ cup coconut milk, or as needed
1 medium onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 tablespoon peanut butter
1 tablespoon coconut sugar
½ tablespoon fish sauce
⅓ cup finely chopped Thai basil

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.

Nutrition Facts : Calories 293.8 calories, Carbohydrate 12.2 g, Cholesterol 38.9 mg, Fat 21.7 g, Fiber 2.3 g, Protein 26.1 g, SaturatedFat 10.6 g, Sodium 352.4 mg, Sugar 3.5 g

PANANG CURRY

Panang Curry image

An excellent & authentic recipe from the pros @ the original Thai cookery school in Chang Mai, Northern Thailand!

Provided by stevebent

Time 40m

Yield Serves 3

Number Of Ingredients 0

Ingredients

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.

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