Thai Beef Panang Curry Recipe From Scratch

Nguyên liệu

• 2 cups + 2 tbsp coconut milk (full fat)
• 3 tbsp panang curry paste
• 16 ounces beef (sliced thinly, preferably flank, sirloin, or ribeye)
• 4 tbsp fish sauce
• 2 1/2 tbsp palm sugar
• 4 kaffir lime leaves (thinly slice)
• 4 chilies (sliced, adjust to taste)
• 1 cup pea eggplants (optional)

Cách làm

1. 1

   Heat up a third of the coconut milk in a pan or pot over medium heat. When you see the milk thickening and the oil starting to separate, stir in the panang curry paste.

2. 2

   Pour in the rest of the coconut milk when the paste is thoroughly mixed.

3. 3

   When the coconut curry sauce comes back to a gentle boil, toss in the beef and cook until cooked through to taste.

4. 4

   Add in the fish sauce, palm sugar, kaffir lime leaves, and slices of chili. If you’re using pea eggplants, add those too.

5. 5

   Simmer until either the pea eggplants are soft enough or the palm sugar has fully melted in the sauce. Serve immediately.