Panang Curry - Beef
"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!"
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- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
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
directions
- 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.
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Hmm. 4oz of Penang Curry paste was too much for the amount of coconut milk called for in the recipe. Most recipes I've seen use a 1-2 Tbs at most, and the only one I saw that used close to 4 oz used 4 cups of coconut milk. Maybe there's something being lost in the measurement of Oz vs Tbs but who knows... I ended up adding 2 Tbs of peanut butter, and about 6oz water. Tomorrow I'm taking the leftovers and reworking with more coconut milk, palm sugar, and veggies.
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Fantastic recipe! The beef was tender and the spice level was just right. It makes a great and fun weeknight dinner :) -
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