Panang Beef Food

PANANG CURRY - BEEF

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.

PANANG CURRY

Steps:

• Put some water on to boil for your spaghetti/rice/noodles, and cook as per instructions. Put half the coconut milk into a wok and fry for 3-5 mins, stirring continuously, until the coconut oil begins to separate out.
• Then add the curry paste and fry for 1-2 mins, until you get the aroma of the paste.
• Add the pork and cook until the outside is cooked.
• Then add the rest of the thick coconut milk and bring to the boil.
• Simmer and add the palm sugar along the side of the wok until it melts.
• Then add the soy sauce, fish sauce and lime leaf pieces.
• Stir to combine (if using) add half the basil leaves.
• Turn off the heat and serve garnished with the shredded lime leaves, red chillies, coconut milk and (if using) the remaining basil leaves.

PANANG BEEF WITH FRAGRANT 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.

PANANG CURRY PASTE WITH BEEF & VEGGIES, SLOW COOKER

Steps:

• PREPARATION-.
• Remove the seeds from the hot chili pepper and cut into small pieces, set aside.
• Scrap off the skin from the carrot, cut into rounds, set aside.
• Chop up the basil leaves, set aside.
• Remove the seeds from the red/green/yellow pepper and cut into pieces, set aside.
• Using other vegetables of your choice, clean as required, cut into bite size pieces, set aside.
• .
• COOKING INSTRUCTIONS-.
• Heat oil in a pan or wok, add the curry paste, then add the coriander and cumin powder and stir fry for a minute or two.
• Add the meat and braise on all sides.
• Then add the coconut milk, lower heat and simmer for a few minutes.
• Next add the meat and coconut milk to a Slow Cooker.
• Add the hot pepper, anchovies, sugar, peanut butter and stir/mix into the meat/coconut milk and place the cover on.
• Now set the Slow Cooker to cook for 3 hours on the high temperature setting.
• Half way through the cooking time, add the carrots.
• At about 2 hours add the carrot and a quick stir.
• At about 2 ½ hours add the balance of the vegetables, a quick stir and put the cover back on.
• When finished stir in Bijol seasoning for color, if desired.
• Serve with rice in individual bowls or plates, topped with a few basil leaves and enjoy!
• .
• NOTES-.
• This is a milder curry paste then the other Thai curries, using 1 tablespoon should be enough and if you add some hot peppers as well. At around 2 ½ hours the meat is tender, but at 3 hours more so... depending on the cut of meat used. Finally temperatures for different Slow Cookers will vary, so cook accordingly for a nice meal.