Panang Beef Curry Recipe

Panang Beef Curry Recipes

Ingredients :

1 tbsp vegetable oil

1.5 tbsp Panang curry paste

6 tbsp coconut milk

3 lime leaves, finely shredded, plus 2, torn, to garnish

125g (4 oz) beef topside, cut into bite-sized pieces

3 tbsp chicken stock

1 large red chili, sliced on the diagonal

3 tbsp palm sugar or soft brown sugar

50g (2 oz) peas

Method :

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.

Serves 2

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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