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Thai Panang Beef

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Panang beef is one of those recipes that everyone loves, whether it's kids or grandparents, college students or anyone else from any country in the world. Rich herbal flavors inspired by Indian influence in Thailand, and adapted to give it a unique Thai flavor. Here we've prepared a simple recipe that's sure to be a popular favorite. We also have a recipe for panang chicken but beef is probably the best way to enjoy panang.

Ingredients

About 2 cups beef steak, such as sirloin, cut into strips
1 cup large diced red bell pepper (or vegetable of your choice)
2 cups coconut milk
2 tablespoons panang curry paste
1-2 tablespoons fish sauce
2 tablespoons palm sugar
2 tablespoons roasted peanuts
3-4 fresh kaffir lime leaves, slivered
3-4 fresh Thai chile peppers

Method

Crush the peanuts in a mortar and pestle. Set aside about 3 tablespoons of the coconut millk.

Heat the coconut milk, except for the 3 tablespoons set aside, in a wok or skillet until the oil comes to the surface. Add panang curry paste, and fry until it becomes aromatic. Add meat and cook until the meat is nearly done, then add bell peppers. Add fish sauce and palm sugar. Let it simmer for a few minutes.

Remove from heat. Top with 3 tablespoons coconut milk, slivered lime leaves, peanuts, and fresh Thai chilli peppers. Mix this up, serve with freshly steamed jasmine rice. Enjoy!

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Comments

Rolf
August 8th, 2009
11:39 PM
The Panang Beef turned-out to be wonderful - although I did not follow your recipe to the letter, like putting 3 Tbsp coconut milk over the final dish. My wife noticed the absence of the lemon grass, and/or the lime juice. It kept the meal a bit sweet, but spicy - not like most Thai dishes. I made the Panang Curry Paste to your "specification". I am inviting a friend of mine for lunch tomorrow - he visits Thailand on business, teaching Thai people how to grow shrimps inland, i.e. away from the sea. He considers my Thai food superior to what is served in any restaurants he visited here in the US.
Bob
May 16th, 2010
2:41 PM
Very nice curry
Ben H
April 24th, 2012
11:30 AM
One of the best Thai dishes I've had anywhere - and I made it myself! Used the Hand brand. The only change was the addition of frozen peas near the end. Adds some color.
Georgia Hitchcock
October 13th, 2012
6:20 PM
What will the recipe look like if I'm cooking for 12 people?
Jim B,
March 16th, 2013
5:41 PM
I made this and we loved it! The only thing I changed is that we had it with rice stick noodles instead of Jasmine rice. I used frozen chiles and lime leaves instead of fresh - still excellent! (now, if I can get the photo uploader to work!)
Kate
July 30th, 2013
11:31 AM
What are the contents of the little white dish to the left of the plate of ingredients? I am guessing one of the items is the palm sugar, but what is the other? I could not determine using the ingredient list.
K
July 30th, 2013
5:08 PM
Kate - It looks like lemongrass. I don't know why it's shown but not mentioned in the recipe instructions.
Johnny
August 15th, 2013
11:50 AM
Kate - It is Fish Sauce
David Amorde
October 25th, 2013
7:11 PM
The ingredients in the top half of the bowl are chucks of palm sugar. Below that are what looks like pounded lemongrass stalks, but could be another vegetable.

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