Thai Beef Panang Curry

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3 people
Meal course
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1 .
For the curry paste
1/2 small
Red onion - peeled and roughly chopped
3 cm
Ginger - peeled and grated
2 whole
Birds eye chilli - finely chopped
3 medium
Garlic clove - peeled and roughly chopped
2 whole
Kaffir lime leaves
1 tbsp
Soy sauce
1 tbsp
Fish sauce
1 tsp
Shrimp paste
4 tbsp
Tomato Puree
1 tbsp
1 tbsp
Ground cumin
1 tbsp
Ground coriander
1/2 tsp
Ground cinnamon
1/2 tsp
1/4 tsp
Nutmeg - finely grated
1/4 tsp
Ground cloves
2 .
For the curry
1 tbsp
Sesame oil
1 medium
Red onion - peeled and roughly chopped
1 whole
Lemon grass - trimmed and roughly chopped
1 medium
Courgette - julienned
1 medium
Orange pepper - deseeded and cut into chunks
250 grams
Roast beef - sliced into strips
200 ml
Vegetable stock
400 ml
Coconut milk
1 large
Lemon - Juice
3 medium
Egg - boiled
Thai Beef Panang Curry
  1. To make the paste blend all the paste ingredients together
  2. Fry the onion in the sesame oil for 5 minutes until soft. Add the vegetables, lemon grass and beef and fry for another 5 minutes.
  3. Stir in the curry paste until all the ingredients are coated
  4. Pour in the stock and bring to boil, reduce the heat and stir in the coconut milk. Simmer for 5 minutes and serve with sticky jasmine rice or noodles

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