Panang Curry Beef Recipe Recipes Recipe Fo

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

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

PANANG CURRY

Panang Curry image

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

Ingredients

2 tablespoons cooking oil
3 skinless, boneless chicken breast halves, cut into 1-inch strips
1 (14 ounce) can coconut milk
2 tablespoons Panang-style red curry paste
1 russet potato, cut into 1/2-inch cubes
2 cups frozen peas and carrots
2 tablespoons fish sauce
1 tablespoon white sugar
10 kaffir lime leaves, cut into 1/4-inch pieces

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

More about "panang curry beef recipe recipes recipe fo"

BEEF PANANG CURRY RECIPE | BON APPéTIT

beef-panang-curry-recipe-bon-apptit image

Web Aug 19, 2014 panang curry paste Step 1 Process chiles, garlic, galangal, lime peel, lemongrass, and coriander seeds in a food processor until …
From bonappetit.com
3.8/5 (25)
Estimated Reading Time 2 mins
Servings 4

Process chiles, garlic, galangal, lime peel, lemongrass, and coriander seeds in a food processor until finely ground. Add onion, shrimp paste, pepper, and salt and process until a smooth paste forms. Set aside ⅔ cup; reserve remaining curry paste for another use.
Season beef with salt. Heat oil in a large wok or skillet over medium-high heat and cook curry paste, stirring constantly, until fragrant, about 1 minute. Working in batches if needed, add beef and cook, tossing constantly to separate slices, until browned, about 5 minutes.
Add chiles, kaffir lime leaves, coconut milk, sugar, fish sauce, cumin, and 1½ cups water to wok. Bring to a simmer; season with salt. Cook, skimming surface occasionally and adding water as needed to keep beef submerged, until beef is tender, 1½–2 hours.

Panang Curry Beef Recipe Recipes Recipe Fo

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!

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.

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.

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