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!

PANANG BEEF BALLS (PANANG NUA)

Panang Beef Balls (Panang Nua) image

Authentic and delicious made with homemade red curry paste, but almost as good with store-bought :-) Adapted from a recipe by Somi Miller and Patricia Lake.

Provided by Daydream

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb lean ground beef (beef mince, 500g)
1/2 cup flour (60g)
3 tablespoons vegetable oil
2 tablespoons red curry paste
1 1/2 cups coconut milk (350ml)
1 1/2 tablespoons fish sauce
2 tablespoons crunchy peanut butter
2 -3 teaspoons brown sugar or 2 -3 teaspoons palm sugar
2 tablespoons chopped of fresh mint or 2 tablespoons basil leaves, to garnish

Steps:

Roll the ground beef into round balls 2.5 cm (1") in diameter. Place the flour in a plastic bag, add the beef balls a few at a time and gently roll around to coat with flour.
Heat the oil in a non-stick wok and saute the beef balls until brown, tilting and rocking the wok so that the balls brown evenly. Remove and set aside on absorbent kitchen paper.
Add the red curry paste to the remaining oil in the wok, and stir-fry for several minutes over low heat until aromatic. Add the coconut milk, stir to incorporate, then add fish sauce, peanut butter and sugar. Mix well and taste for seasoning - add a little extra sugar or fish sauce if necessary.
Return the beef balls to the sauce and simmer gently, to re-heat, for around 5 minutes.
Serve hot, with rice and garnished with chopped basil or mint (or some of each).

Nutrition Facts : Calories 618.6, Fat 45.3, SaturatedFat 24, Cholesterol 73.7, Sodium 691.9, Carbohydrate 25.6, Fiber 3.7, Sugar 10, Protein 29.6

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 World Cuisine Recipes Asian

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

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