Recipe

Thai Beef Panang Recipe

	Genemichael / All my dishes 2 years ago Thai can be very easy, yet so flavorful. This dish uses canned panang curry paste sold in Asian food marts; same as used in restaurant kitchens. Prep:5m Cook:15m Servings:3	Genemichael
	fast easy

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Ingredients

1/2 pound beef, sliced thin, bite sized

1 1/2 tablespoons panang curry paste (start with less if you aren't used to hot spices)

1/2 cup coconut milk (Don't use "lite" coconut milk.)

1 to 2 tablespoons fish sauce (to taste)

1 tablespoon sugar, or other sweetener. Palm sugar is authentic; brown sugar is just fine.

1 cup frozen green peas

Directions

Start the rice to accompany.

Scoop top cream from the coconut milk and melt in hot wok or fry pan. (Or just use some oil.)

Add the panang curry paste, fry a few seconds until it becomes fragrant. (Panang curry paste is sold in small 4 oz. cans in Asian grocers. Freeze what you don't use for another time.)

Add the beef and fry for perhaps 30 seconds.

Dump in the frozen green peas and the remaining coconut milk and simmer for 10 minutes.

Add fish sauce to taste for saltiness. (My wife doesn't like the smell of the fish sauce in the house, so I add it after the cooking is done.)

That's it! You can substitute chicken or shrimp if desired. Or another vegetable - you can hardly go wrong. Note that the panang curry paste is very aromatic; it will fill the house with its aroma unless you use a hood.

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Comments

mrsfussypants 1 year, 9 months ago said:
I love Panang! I'm making Thai food for a dinner party this weekend, and I'm for sure going to include this dish! Thanks