Panang Beef Curry
ID: 4f4327b1...
A classic and much-loved Thai curry featuring tender, thinly sliced beef cooked in a thick, rich, and luscious coconut sauce. This recipe uses a clever semi-homemade curry paste technique that upgrades store-bought red curry paste, making it incredibly fast and easy to prepare on any weeknight.
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🍳 Cooking Flow
Grind cumin, coriander, and peanuts, then mix with red curry paste and shrimp paste to make the Panang paste. → Slice beef against the grain and marinate with fish sauce and a splash of oil. → Reduce coconut milk in a wok, fry the curry paste until the oil splits, then season with palm sugar and kaffir lime leaves. → Stir-fry the beef in the paste, add the remaining coconut milk, adjust seasoning with fish sauce, and fold in sliced peppers. → Plate and serve garnished with julienned kaffir lime leaves alongside hot jasmine rice.
Cooking Steps
Brief Cooking Order
Grind cumin, coriander, and peanuts, then mix with red curry paste and shrimp paste to make the Panang paste. → Slice beef against the grain and marinate with fish sauce and a splash of oil. → Reduce coconut milk in a wok, fry the curry paste until the oil splits, then season with palm sugar and kaffir lime leaves. → Stir-fry the beef in the paste, add the remaining coconut milk, adjust seasoning with fish sauce, and fold in sliced peppers. → Plate and serve garnished with julienned kaffir lime leaves alongside hot jasmine rice.
Introduction
A classic and much-loved Thai curry featuring tender, thinly sliced beef cooked in a thick, rich, and luscious coconut sauce. This recipe uses a clever semi-homemade curry paste technique that upgrades store-bought red curry paste, making it incredibly fast and easy to prepare on any weeknight.
Step 1
Toast the cumin and coriander seeds, then grind them into a fine powder using a mortar and pestle or spice grinder.
Step 2
Add the roasted peanuts to the ground spices and grind until a paste forms.
Step 3
Add store-bought red curry paste and fermented shrimp paste to the mortar, then pound to thoroughly combine them into your modified Panang paste.
Step 4
Slice the beef steak into very thin strips, making sure to cut against the grain to ensure a tender texture.
Step 5
Marinate the sliced beef with 1 1/2 tsp of fish sauce and about 2 tsp of oil to prevent the meat from sticking together in the pan.
Ingredients List
Important Notes
Cutting the beef against the grain is vital for quick-cooked curry to ensure the thin slices are tender rather than chewy.
Reducing the first batch of coconut milk until it 'cracks' (separates into oil) is a crucial traditional Thai technique that properly blooms the curry paste's aromatic compounds.
Because store-bought curry pastes vary in saltiness, always taste the curry before adding additional fish sauce at the very end.
The large torn kaffir lime leaves are used to infuse flavor into the sauce and are too tough to eat; only the finely julienned garnish leaves are meant for consumption.
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