PANANG CURRY - BEEF
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
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
THAI PANANG CURRY WITH VEGETABLES
This Thai panang curry recipe is so easy to make at home and tastes better than take-out! This recipe is full of veggies and fresh flavor, and the tofu is optional. Recipe yields 4 servings.
Provided by Cookie and Kate
Categories Main dish
Time 45m
Number Of Ingredients 17
Steps:
- If you'd like to serve rice with your curry (optional): Bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you're ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
- To make the curry, warm a large skillet with deep sides over medium heat. Once it's hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Add the bell peppers and carrots. Cook until the bell peppers are easily pierced through by a fork, 3 to 5 more minutes, stirring occasionally. Add the garlic and curry paste and cook, while stirring, for 1 minute.
- Add the coconut milk and water, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers and carrots have softened to your liking, about 5 to 10 minutes, stirring occasionally. If you're adding crispy tofu, stir it in now.
- Remove the pot from the heat. Stir in the peanut butter, tamari, sugar and lime juice. Add salt, to taste (I usually add a pinch or two). If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more lime juice.
- Divide rice and curry into bowls and garnish with fresh basil, if using. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.
Nutrition Facts : ServingSize 1 serving, no rice or tofu, Calories 349 calories, Sugar 8.5 g, Sodium 599.1 mg, Fat 28.9 g, SaturatedFat 22.4 g, TransFat 0 g, Carbohydrate 21 g, Fiber 3.5 g, Protein 5.9 g, Cholesterol 0 mg
EASY-PEASY POTATO CURRY RECIPE BY TASTY
Here's what you need: vegetable oil, medium yellow onion, garlic, curry powder, paprika, cayenne, cumin powder, allspice, fresh ginger, black pepper, potato, chickpeas, vegetable broth, lemon juice, diced tomato, coconut milk, rice, naan bread, fresh cilantro
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
- Add the garlic and saute for about 2 minutes, until fragrant.
- Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
- Add the potatoes and mix well until well-coated in spices.
- Add the chickpeas and stir to incorporate.
- Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
- Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
- Serve with cooked rice and naan and garnish with fresh cilantro.
- Enjoy!
Nutrition Facts : Calories 894 calories, Carbohydrate 104 grams, Fat 46 grams, Fiber 17 grams, Protein 18 grams, Sugar 17 grams
PANANG CURRY
This is a coconut-based curry that has a nice spicy kick. Non-traditional vegetables add great texture and flavor to an already fantastic flavor. Best served with rinsed and steamed basmati rice.
Provided by uwjester
Categories World Cuisine Recipes Asian
Time 28m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a skillet over medium heat. Add chicken breast; cook just until no longer pink in the center; about 3 minutes. Transfer chicken to a plate.
- Whisk coconut milk and curry paste together in skillet until combined. Add potato; simmer until potatoes begin to soften, about 10 minutes. Stir cooked chicken, peas and carrots, fish sauce, sugar, and lime leaves into the curry mixture; simmer until potatoes are soft, about 10 minutes more.
Nutrition Facts : Calories 451.9 calories, Carbohydrate 25.5 g, Cholesterol 51.3 mg, Fat 33.4 g, Fiber 5.1 g, Protein 29.1 g, SaturatedFat 20.3 g, Sodium 824 mg, Sugar 3.8 g
CHUCK AND HEATHER'S PANANG CURRY
This is a good slow heat curry that will make you sweat! For less or no heat, cut or omit the chile paste. Serve with rice.
Provided by Chuck Mac
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Slice beef against grain into 1/4-inch slices.
- Heat a wok or large skillet over medium-high heat; whisk 1/2 cup coconut milk and curry paste together until simmering, 1 to 2 minutes. Stir in 1/4 cup coconut milk; return curry mixture to a simmer. Repeat with remaining coconut milk returning mixture to a simmer with each addition, 7 to 8 minutes altogether.
- Stir chile paste and beef into curry mixture; simmer just until beef is slightly pink in the center, 4 to 5 minutes. Stir in basil and sugar; cook until beef is soft and cooked through, 3 to 5 minutes more. Serve with cooked rice.
Nutrition Facts : Calories 477.3 calories, Carbohydrate 30.8 g, Cholesterol 35.6 mg, Fat 38.9 g, Fiber 1.6 g, Protein 21.8 g, SaturatedFat 25.3 g, Sodium 309.5 mg, Sugar 1.5 g
INSTANT POT® BEEF PANANG CURRY
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
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
More about "panang curry beef recipe recipe for potato"
PANANG CURRY (RICH, CREAMY AND DELICIOUS) | RASA MALAYSIA
From rasamalaysia.com
Reviews 16Calories 341 per servingCategory Thai Recipes
- Heat up a pot with oil. Add in the Panang curry paste and do a quick stir until aromatic. Add in the chicken meat and blend well with the curry paste, then add in the green peas, coconut milk, kaffir lime leaves, water and the seasonings.
AUTHENTIC THAI RECIPE FOR PANANG BEEF CURRY
From thaicookbook.tv
4.5/5 Total Time 10 minsCategory Main DishesCalories 1200 per serving
HOW TO MAKE SLOW COOKER PANANG BEEF CURRY WITH PEANUTS
From cooktopcove.com
Servings 4Total Time 6 hrs 10 mins
PANANG CURRY RECIPE (KAENG PHANAENG NEUA) » TEMPLE OF …
From templeofthai.com
BEEF PANANG CURRY RECIPE - RECIPEDOSE.COM
From recipedose.com
PANANG CURRY RECIPE | PORK PANAENG | พะแนง | HOW TO COOK ...
From thaicookbook.tv
4.5/5 Category Main DishesServings 2Total Time 20 mins
- Add the coconut milk, curry paste, sugar, and fish sauce to the pan. Let it cook until all the sugar and paste has melted in and the mixture is a nice golden brown color.
PANANG BEEF CURRY - A FAMILY FEAST®
From afamilyfeast.com
4.5/5 (2)Estimated Reading Time 4 minsServings 4-6Total Time 2 hrs 20 mins
- Cut the beef into small half-inch to 1-inch sized pieces. Place them into a medium to large sauce pan, cover with about an inch of water and bring to a boil. Cover, lower to a simmer and simmer slowly. If using boneless short ribs, cook 60-75 minutes until fall apart tender. If using chuck, cook for 30-45 minutes more until tender, adding a little more water if needed. Once cooked, discard water and hold beef for next step after rice. (Full disclosure: Jack couldn’t bear discarding the beef water, so he cooked it down and made some beef broth for lunch!)
- In a large nonstick skillet over medium heat, add oil and once shimmering, add 2 tablespoons curry paste. Cook for 5-8 minutes until the paste turns dark red, almost brown.
- Add coconut milk, fish sauce, sugar, and the Thai chile if using. Add two more tablespoons curry paste along with cooked beef and mix to combine.
EASY BEEF PANANG CURRY – HOMEMADE ITALIAN COOKING
From homemadeitaliancooking.com
5/5 (1)Category Main CourseCuisine ThaiTotal Time 55 mins
THAI PANANG CURRY WITH BEEF - RASA MALAYSIA
From rasamalaysia.com
4.8/5 (10)Total Time 1 hr 5 minsCategory Thai RecipesPublished 2020-06-26
SWEET POTATO PANANG CURRY | PLANT-BASED RECIPES
From purplecarrot.com
Servings 2Calories 960 per servingTotal Time 40 mins
SLOW COOKED PANANG BEEF CURRY RECIPE | WOOLWORTHS
From woolworths.com.au
Cuisine AsianCategory DinnerServings 4Total Time 2 hrs
PANANG CURRY RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 1088 per servingTotal Time 10 mins
EASY AND DELICIOUS PANANG CURRY RECIPE - EXPLORING LIFE'S ...
From exploringlifesmysteries.com
Reviews 36Estimated Reading Time 7 mins
RECIPE: PANANG BEEF CURRY - THE PALEO NETWORK
From paleo.com.au
Estimated Reading Time 1 min
CURRY RECIPES - CURRIES | RECIPETIN EATS
From recipetineats.com
PANANG CURRY WITH BEEF | GANG PANANG NEUA | แกงพะแนงเนื้อ ...
From rachelcooksthai.com
10 BEST PANANG CURRY WITH VEGETABLES RECIPES | YUMMLY
From yummly.com
THAI RED BEEF CURRY RECIPE SLOW COOKER : SPICY SWEET ...
From reheating-pancakes.blogspot.com
THE BEST PANANG CURRY | PICKLED PLUM | EASY ASIAN RECIPES
From pickledplum.com
RECIPE OF JAMIE OLIVER JACK’S PANANG CURRY | ALL TASTEFUL ...
From ultimate.alltasteful.com
PANANG NEUA (THAI PANANG BEEF CURRY) RECIPE
From seriouseats.com
PANANG CURRY | BEEF CURRY RECIPES | TESCO REAL FOOD
From realfood.tesco.com
PANANG BEEF CURRY | THE SPLENDID TABLE
From splendidtable.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love