Step-by-Step Guide to Make Gordon Ramsay Panang beef curry แพนงเนื้อ 🥩 🍛

Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, panang beef curry แพนงเนื้อ 🥩 🍛. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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A classic, much loved Thai curry, and a very quick one to cook: panang curry! Instead of being soupy like most other Thai curries, this one is more of a. Panang curry is kind of an interesting dish, because it's quite unique compared to other Thai curries. You may have noticed that most dishes that are classified as "curry" of "gaeng" in How to Ensure Tender Beef.

To begin with this recipe, we have to first prepare a few components. You can cook panang beef curry แพนงเนื้อ 🥩 🍛 using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Panang beef curry แพนงเนื้อ 🥩 🍛:

1. Get 1-2 tbsp ready-made Panang curry paste
2. Take 300-350 g beef, cut into small cubes or strips
3. Prepare 400 ml tin coconut milk
4. Get 1/4 cup water
5. Get 2-3 kaffir lime leaves (finely slices)
6. Take 1 tbsp palm sugar
7. Take 2-3 tbsp Thai fish sauce
8. Make ready 1 handful Thai basil
9. Make ready 1 handful Thai eggplant or green bean
10. Take 2 tbsp shredded laser galangal or Kachai (optional)
11. Make ready 2 finely chopped big red chilli

Perhaps one of these days, though, our food journey will take us back to Thailand herself for a more complete sampling of the country's cuisine. Phanaeng Beef Curry Recipe (พะแนงเนื้อ pha naaeng neuua) This beef curry recipe is adapted from the recipe of M. Gai panang, or chicken panang, was the very first version of the dish. Later, the chicken was cut into smaller pieces and prepared in a paste, but the name has.

Instructions to make Panang beef curry แพนงเนื้อ 🥩 🍛:

1. Heat about 3-4 tbsp. of coconut milk in a wok or pan over a high heat until coconut milk starts bubbling. Add the panang curry paste and stir-fry for 1-2 minutes, or until fragrant.
2. Add the beef in and cook for a few minutes, then seasoning with palm sugar, fishsauce. Add laser galangal and stir well.
3. Taste and adjust the saltiness by adding more fish sauce if preferred. Add the rest of coconut milk in and stir well. If the sauce too thick you can add some water in.
4. Add kaffir lime leaves, half of finely chopped red chilli then Thai egg plant or green beans. Gently stir for a min then add Thai basil. Turn of the heat.
5. To serve, place the panang curry in a large bowl. Garnish with the red chillies and finely chopped kaffir lime leaves. Pair with steamed jasmine rice or sticky rice.

Gai panang, or chicken panang, was the very first version of the dish. Later, the chicken was cut into smaller pieces and prepared in a paste, but the name has. Panang is a popular classic Thai curry with a rich and luscious peanut sauce over tender beef that is super quick to make. I also share how to make Make an authentic Thai Massaman curry in a fraction of the time using the Instant Pot or another pressure cooker. Promise flavours will not be compromised!

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