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Thai Panang Curry with Beef Recipe (Kaeng Phanaeng Neua)
Ingredients:
1 lb beef, sliced into about 1/4-inch thick (I use chuck roast here)
5 tablespoons oil
3 kaffir lime leaves, thinly shredded
16 oz coconut cream (or coconut milk)
1 tablespoon palm sugar (or sugar)
1 tablespoon fish sauce
fish sauce, salt and sugar to taste
Panang Curry Spice Paste:
1 tablespoon oil
1 tablespoon water
2 1/2 tablespoons chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon salt
1/2-inch galangal, chopped
1 lemongrass (use white part only), cut into 2-inch length
1 tablespoon cilantro stems (or roots)
2 shallots
2 clove garlic
1 1/2 tablespoons red-skin roasted peanuts
1 teaspoon shrimp paste (or Belacan)
Method:
1. Blend all the Spice ingredients into a smooth paste.
2. Heat up oil in a wok, stir-fry kaffir lime leaves for 30 seconds. Mix in the Spice paste and continue to stir-fry for 1-2 minutes, or until fragrant. Turn the heat to medium and continue stir-frying until the oil slightly separates.
3. Add the beef in and cook for 2 minutes.
4. Mix in the coconut cream and give it a quick fry for 1-2 minutes. Add in the palm sugar, fish sauce, stir well and cover the wok.
5. Turn the heat down to medium-low and simmer for 45 minutes to 1 hour, or until the meat is thoroughly cooked, tender enough to your liking. Salt or fish sauce, and sugar to taste. Add some water if you prefer it saucier than a gravy-soup-like texture, or when it appears bit dry. Dish up and serve with hot steamed Jasmine rice.
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I Love curry
Thanks for the recipe for the curry paste. I like to know all the ingredients and make them myself rather than rely on commercial.
What kind of chili powder are you using?
Red chili powder. You can find them at the Asian grocery markets or Indian stores.
I LOVE panang curry and it is so good to get a recipe from you! I HAVE to try this. Can you tell me if there is a substitute for shrimp paste for vegetarians?
I really don’t know of a good substitute for that. Perhaps just use bit more fish sauce, or anchovy paste, if you can find some.
Bee, I saw this on FGawker and came sprinting over here just because I knew there’d be more images of this luscious curry to really gawk at (lol)
This looks divine!!!
Love It!!!!
That looks yummy!
I just made this, oh my God. It was INCREDIBLE! Thank you so much, you are an amazing cook!
very nice lookin stuff!
Made this curry last night, but with Chicken Thighs. I added some sauteed red pepper strips and portabella mushrooms slices to the gravy after I turned the heat off, for some extra veggies. It was so delicious!! Thanks so much for such a wonderful recipe.
What oil do you use for your recipes?
For this recipe, I use canola oil. If I’m doing deep-frys I prefer corn oil. In salads or lighter cooking, I would go with EVOO or vegetable oil.
Try rice bran oil. It trumps all these for clean, light, low cholesterol, high smoke point goodness.
Hi, would it still be good if I used chicken instead of beef?
Of course, chicken will be great. :)
yum! tried this with chicken last night and taste sooo good. Took it for lunch, people at work keep saying it smelled so nice! so easy to make too, i have yet to find something from you that doesn’t turn out awesome :)
looks yummy! thanks for the recipe, will try this one very soon :)
Hi, tried this and it was yummy, but the color of my panang curry was definitely not the same. How did you make it red and oily? Mine was very light pastel red with very little oil. I used Chaoko coconut milk 16 oz can.
HI I have just made the paste ahead of a dinner party c’est soir!!
The paste is divine – I am eating it raw!
I have some sirloin and wondered if I could cook the curry in advance and then re-heat later?
Or would this ruin the taste and impair the meat??
Many thanks for your help
Where do you find kafir lime leaves? Can this be substituted with another ingredient.
Hi Bee!
I love your recipes and have been reading and cooking them for years now! So if on the likely occasion that we’re crazing penang curry but not up to making the paste, do you have a favorite penang curry paste that you would recommend?
Mae Ploy