Recipe

Panang Curry Panang Neua Recipe

Add Step-by-Step Photos	Watson2167 / All my dishes 1 year, 11 months ago This type of curry is richer, sweeter, and creamier then the more herbal Thai red or green curries.. Prep:15m Cook:45m Servings:4	Watson2167
	beef curry

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Ingredients

3/4 lb beef thinly sliced

3 tbsp Panang curry paste (see Panage Curry recipes)

2 cups coconut milk (Mae-Ploy) leave a little of top thick layer of coconut for garnish

6 kaffir lime leaves, thinly sliced (keep some for garnish)

3 tbsp palm sugar

2 1/2 tbsp fish sauce

4 slices of fresh red chili or green (some of garnish)

2 tbsp peanut butter (optional)

2 parsey leaves discard steam (for garnish)

Directions

Wash the beef, cut into about 1 inch thick.

Heat 1 cup of coconut milk over medium heat for about 5-6 mintues. Add curry paste, stir constantly for 2 minutes until fragrant.

Add the beef, and cook for a further 5 minutes or until done. Add the remaining coconut milk in medium low heat for about 10 minutes. Season to taste with fish sauce and sugar, stir well.

Add kaffir lime leaves and red chili pepper for more spice (if desire), reduce the heat and simmer for another 15 minutes or until the beef is tender. Stir well to combine.

Transfer to a serving dish, garnish with red chilies, kaffir lime leaves, parsey leaves and remaining thick layer of coconut cream.

Serve hot over Jasmine rice or as a side dish to your dinner table.

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