Best Panang Beef Food

PANANG CURRY - BEEF

Panang Curry - Beef image

This curry is one of our favorite dishes! It is better than a lot of curry served in the Thai restaurants in the States, especially if you are into spicy food. They are great as packed lunch too, just heat it up in the microwave!

Provided by Poison_Ivy

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs beef (cubed)
1/2 teaspoon ginger (crushed)
2 red chilies
16 ounces coconut milk (thick)
1 tablespoon fresh garlic
1 tablespoon lemongrass (finely shredded)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
4 ounces panang curry paste
1 teaspoon sugar

Steps:

Brown beef, remove from heat as soon as it's no longer pink outside.
Drain the beef.
Heat curry paste and add ginger, chili, garlic.
Add 2/3 coconut milk and stir.
Add all remaining spices and mix in the rest of the coconut milk.
Add suger and stir well.
Add beef and simmer for 2 minutes.
Use the remaining coconut milk in the can to cook with rice or make dessert.

Nutrition Facts : Calories 1774, Fat 185.2, SaturatedFat 88.3, Cholesterol 224.7, Sodium 76.8, Carbohydrate 8, Fiber 0.5, Sugar 2.3, Protein 21.6

PANANG BEEF WITH FRAGRANT THAI BASIL

Panang Beef With Fragrant Thai Basil image

This is very simple recipe. I replaced the beef with 2 bunches of asparagus and it worked quite well actually. Use it as a sauce for other stir-fries as well.

Provided by melting pot

Categories Coconut

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

400 ml coconut milk
1 tablespoon red curry paste
2 tablespoons crunchy peanut butter
1 tablespoon fish sauce
1 tablespoon brown sugar
600 g rump steak (sliced into thin strips)
1 cup Thai basil

Steps:

Heat 1/4 cup of the thick cream from the top of the coconut milk over high heat for 5 minutes, stirring often, until the cream bubbles. To separate, pour the milk into a jar and allow to sit for 2-3 hours or until you can see two distinct layers.
Add curry paste and cook for 2-3 minutes stirring constantly until well combined.
Add peanut butter, fish sauce and brown sugar and cook for 2-3 minutes, stirring constantly. Add remaining coconut milk.
When the mixture boils, add rump steak, cover and cook over medium heat for 5 minutes, stirring a few times.
Stir through basil leaves.
Serve with steamed jasmine rice and top with extra basil leaves and shredded red chilie and lime leaf, if desired.

Nutrition Facts : Calories 560.5, Fat 43.9, SaturatedFat 27, Cholesterol 112.5, Sodium 485.8, Carbohydrate 8.4, Fiber 0.8, Sugar 4.2, Protein 35.6

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