How to Make Our Recipe for Panang Beef Curry

Byamazingfoodstv


Elle shows Julia how to make Panang Beef Curry.

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27 Comments

  2. Made this tonight. Followed recipe exactly. It left me underwhelmed.
    In future, I would :
    1-salt the beef water
    2- double or triple the amount of curry paste
    3-use low fat coconut milk( less fat floating on top of finished dish, hopefully)
    4-add a heaping tablespoon of peanut butter toward the end
    5- simmer the beef in the sauce longer, and maybe hold to eat the next day to let the flavors marry
    6-definitely add more chili

  3. This turned out so well! I substituted chicken thighs for beef and added the cut up thighs to the red curry paste that was cooking for 3 minutes and sautéed the paste and thighs together for another 5 minutes before adding the coconut milk and fish sauce. I also added some bite-sized red bell peppers towards the end along with the cut lime leaves. Simple recipe that yields delicious results for a quick weeknight meal. Well done!

  6. She didn't had to boil the beef to make it tender bc it loses flavor. 🤦 All she had to do was slice the beef thinly. After she added the red curry, add fish sauce and sugar (trust me) bc you want to smell that aroma then the coconut milk.

  7. If you’re using lime and lemon zest instead of the kaffir leaves , ive found the mixture stays together better by adding it in the initial frying of the paste . Whenever I tried adding the zest to the mixture with the coconut milk, it would separate . I also added a table spoon of chunky peanut butter with the coconut milk. Tastes amazing.

  8. Made this tonight with a side dish of – olive oil garlic asparagus tips and spinach sauteed – it was soooo good. I didn't have the lime leaves, so just grated some lime zest and then squeezed some lime on top of my bowl, and it was awesome!

  10. The written instructions tell us to "discard the water." But let me tell you all what a smart cook does: after you've added your beef into the pot of water to simmer, add a cut up onion, two medium bay leaves, a cut up carrot, a teaspoon of whole peppercorns and a very small piece of star anise. Cover and simmer the beef until it's tender. When your sauce is ready, take the beef out and boil the simmering liquid down by about half, then strain out the solids. You now have a pretty decent beef stock. Waste not, want not!

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