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Panang Beef

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Submitted by bobter

Panang beef curry with homemade spice paste, coconut cream cracked to release its oil, roasted peanuts, and fresh basil. Authentic Thai technique, medium heat, ready in 40 minutes.

YIELD

4 servings

PREP

15 min

COOK

25 min

READY

40 min

This is Thai curry made the proper way, starting from a mortar and pestle.

The spice paste gets pounded from dried red chilis, fresh ginger, shallots, garlic, lemongrass, coriander root, kaffir lime peel, peppercorns, and shrimp paste until completely smooth. The beef tenderizes in thin coconut milk first, then gets set aside while the coconut cream takes the heat. Here’s the key step: you cook the coconut cream until the oil separates from the solids. That separated oil is what you fry the paste in, which blooms every one of those aromatics before the beef comes back to the pan with crushed roasted peanuts, fish sauce, palm sugar, and fresh basil.

The recipe notes a medium heat level. Garnish with shredded kaffir lime leaves, fresh chilis, and more basil right at the table.

Chef Tips

  • Watch the coconut cream carefully while reducing. The moment you see oil pooling at the edges, the cream has cracked and you’re ready to add the paste.
  • Pound the paste in stages rather than all at once. Fibrous ingredients like lemongrass break down better if added gradually.
  • Palm sugar gives a more rounded sweetness than regular sugar. Brown sugar is a workable substitute.

Ingredients

1 453.6
POUND G BEEF
¼ 1.3
TEASPOON ML SALT
1
X WHITE PEPPER
to taste *
8 8
EACH EACH RED CHILIS, DRIED *
1 1
EACH EACH GINGER
thai, fresh *
3 3
EACH EACH SHALLOT *
6 6
CLOVES CLOVES GARLIC
2 10
TEASPOONS ML LEMONGRASS
chopped
1 5
TEASPOON ML CORIANDER ROOT
chopped *
1 5
TEASPOON ML KAFFIR LIME RIND
chopped *
10 10
EACH EACH PEPPERCORN *
1 5
TEASPOON ML SHRIMP PASTE *
4 ⅓ 1
CUPS L COCONUT MILK
thin
1 ⅔ 394
CUPS ML COCONUT CREAM
1 237
CUP ML PEANUTS
roasted, crushed
12 12
EACH EACH BASIL *
2 30
TABLESPOONS ML FISH SAUCE
2 30
TABLESPOONS ML PALM SUGAR *
1
X KAFFIR LIME LEAVES
shredded, to taste *
1
X RED PEPPER FLAKE
fresh, shredded, to taste *

Directions

Cut beef into thin slices, season with salt and pepper.

Soak chilis to soften. Chop chilis, ginger, shallots and garlic.

Place them in mortar with lemon grass, coriander root, lime peel, peppercorns, and shrimp paste, pound until smooth.

Pour coconut milk in wok, bring to boil.

Add beef, cook until tender, remove, set aside.

Discard milk.

Pour coconut cream in wok, bring to boil.

Reduce heat and simmer until oil separates.

Add spice paste, cook 4 to 5 min, stirring constantly.

Add beef, peanuts, 8 basil leaves, fish sauce and sugar, stir well and cook slowly 2 more min.

Transfer to serving dish, garnish with basil, lime leaves and chilis.

This version is about 2 stars.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 540g (19.0 oz)
Amount per Serving
Calories 1269 80% from fat
 % Daily Value *
Total Fat 113g 174%
Saturated Fat 76g 382%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 863mg 36%
Total Carbohydrate 10g 10%
Dietary Fiber 6g 24%
Sugars g
Protein 99g
Vitamin A 2% Vitamin C 16%
Calcium 12% Iron 77%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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