Beef Paneng curry

Written by Blue Elephant

Your Thai Culinary Ambassador since 1980

Cooking time: 10-15 min

Serving: 4 people

September 9, 2020

Ingredients

• 70g BE paneng curry paste
• 300ml BE coconut cream
• 350g Beef steak (ribeye or fillet)
• 2 Tbsp vegetable oil
• 1 Tbsp peanut butter
• 2 pces serrano chili
• 1 Tbsp sugar
• 1/2 Tbsp BE fish sauce
• 2 kaffir lime leaves (optional)
• 1 handful of Thai sweet basil leaves (optional)

Optional :kaffir lime leaves and serrano chilies for garnish

Beef Paneang Curry

Cooking Steps

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Heat 2 Tbsp. of oil in a sauce pan and stir-fry paneng curry paste until aroma develops and lower the heat.
Add 100ml of coconut cream, stir and bring to a boil (until oil comes out).
Add the remaining 200 mL coconut cream. Bring to a boil.
Add the sliced duck, fruits and optional herbs if available.
Season to taste with fish sauce and sugar.
Simmer until cooked through and garnish the dish with sliced red chilies and sweet basil before serving. Serve hot with steamed Thai jasmine rice.

Cooking Steps

Step 1

Heat 2 Tbsp. of oil in a sauce pan and stir-fry paneng curry paste until aroma develops and lower the heat.

Step 2

Add 100ml of coconut cream, stir and bring to a boil (until oil comes out).

Step 3

Add the remaining 200 mL coconut cream. Bring to a boil.

Step 4

Add the sliced duck, fruits and optional herbs if available.

Step 5

Season to taste with fish sauce and sugar.

Step 6

Simmer until cooked through and garnish the dish with sliced red chilies and sweet basil before serving. Serve hot with steamed Thai jasmine rice.

Chef s Tip

For a vegan curry, replace the beef by tofu or legumes and use light soya sauce instead of fish sauce for seasoning.

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© Blue Elephant International 2020
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© Blue Elephant International 2020
Website made by LB Digital Consulting - Web Marketing Services