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
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
CURRIED BEEF
Served with rice or noodles, this comforting beef dish hits the spot on a cool day.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable bag, combine the flour, salt and pepper; add beef. Seal bag and shake to coat. In a large skillet, brown beef in 2 tablespoons oil; drain. , Add the onions and remaining oil; saute until onions are golden brown. Add garlic; cook 1 minute longer. Sprinkle with curry. Dissolve bouillon in boiling water; pour over beef and onions. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. , Add tomato juice and paste; cook for 5 minutes or until heated through. Serve with noodles or rice.
Nutrition Facts :
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AUTHENTIC THAI RECIPE FOR PANANG BEEF CURRY
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4.5/5 Total Time 10 minsCategory Main DishesCalories 1200 per serving
- Heat 1/2 the coconut milk in a large wok until bubbling. Cook until reduced by half, then add the curry paste. Cook until smooth and oily.
- Remove from heat, stir in the basil, serve with rice. Garnish with basil, red chili, and kaffir lime slivers.
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4.5/5 (2)Estimated Reading Time 5 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!)
- Begin preparing the rice. (The beef should be done cooking right about the same time as the rice.)
- 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.
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- Heat a tablespoon of oil in a dutch oven or heavy bottomed pan over a high heat. Season the beef with salt and pepper.
- Once hot add the beef and cook until browned. Remove the beef from the pot and set aside. Turn the pot down to a medium high heat.
- Add the onions, peppers, garlic, ginger, chilies, lemongrass and lime zest to the pot. Cook while stirring occasionally until the onions turn translucent, about 5 minutes.
- Add the coconut milk, stock, curry paste, peanut butter, lime juice and fish sauce to the pot and stir to combine. Turn the heat to high and let it come to a boil.
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- 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.
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