How to make it

  • 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.

Reviews & Comments 3

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  • atealee 8 years ago
    This dish is perfect for lunch today since it's raining. The canned curry paste is a staple in my house. Thanks for the idea!
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  • cabincrazyone 10 years ago
    Could I use curry powder without spoiling the flavor?
    Sounds great. Thanks.
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  • mrsfussypants 10 years ago
    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
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