Panang Beef Curry Recipe
Panang Beef Curry Recipes
1 tbsp vegetable oil
Panang curry paste
6 tbsp coconut milk
3 lime leaves, finely shredded, plus 2,
torn, to garnish
125g (4 oz) beef topside, cut into
3 tbsp chicken stock
1 large red chili, sliced on the diagonal
3 tbsp palm sugar or soft brown sugar
50g (2 oz) peas
Heat the oil in
a wok, add the curry paste and cook for 30 seconds. Pour in the coconut
milk, add the lime leaves and stir and cook for 1 minute.
Add the beef,
stock, chili and sugar and increase the heat and cook, stirring, for 1
minute, then reduce the heat and simmer for 7 minutes.
Add the peas
and simmer for 3 more minutes. The sauce should thicken considerably but
add a little more stock if it seems to be getting too dry. Serve garnished
with lime leaves.
If you eat out at Thai restaurants, you
have probably seen this on the menu. You can substitute the beef for
chicken or pork, if you like.
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