Panang Beef Curry – Indulge in the aromatic and tantalizing Panang Beef Curry, a dish that will transport your senses to the vibrant streets of Thailand. This recipe combines tender pieces of beef with a rich and creamy coconut curry sauce, infused with the bold flavors of Thai red curry paste, fish sauce, and Kaffir lime leaves. The result is a harmonious blend of spice, sweetness, and umami that will leave you craving for more. Don’t miss the chance to experience the exotic charm of Thai cuisine right in your own kitchen!
In our household, Panang Beef Curry has become an absolute favorite, capturing the hearts of my husband and our little family. It all began when we ventured into a Thai restaurant during a vacation. The moment we tasted this heavenly dish, we knew we had stumbled upon something extraordinary. Determined to bring that unforgettable flavor home, I embarked on a quest to recreate the recipe.
After several trials and tweaks, I perfected the Panang Beef Curry recipe. The first time I served it to my family, their eyes widened with anticipation. As they took their first bites, their faces lit up with pure joy. The tender beef, bathed in the velvety curry sauce, had a mesmerizing depth of flavor that left us all in awe. From that day on, this recipe has become a cherished tradition, often shared during cozy family dinners or when entertaining guests. It’s a dish that brings us together, creating cherished memories around the table.
Why This Recipe Shines: Unveiling the Magic of Panang Beef Curry
- Authentic Thai Flavors: The combination of Thai red curry paste, coconut milk, and Kaffir lime leaves brings an explosion of authentic Thai flavors to your plate. Prepare to be transported to the bustling streets of Thailand!
- Succulent Beef: Whether you choose boneless short ribs or chuck roast, the beef in this recipe becomes irresistibly tender and melt-in-your-mouth delicious. It’s the star of the show, elevating every bite.
- Creamy Coconut Curry Sauce: The luscious coconut milk forms the base of the sauce, offering a velvety texture and a hint of natural sweetness. It perfectly complements the bold and aromatic spices in the curry paste.
- A Perfect Balance of Heat: Customize the level of spiciness to your liking by adjusting the amount of Thai red chilies. Be prepared for a delightful kick that ignites your taste buds without overwhelming them.
Ingredients:
- 2 pounds boneless short ribs, trimmed, or a 3-pound chuck roast (907 grams or 1.36 kilograms)
- 2 tablespoons vegetable oil
- 4 tablespoons Thai red curry paste, divided
- 1 14-ounce (396 grams) can unsweetened coconut milk
- 4 teaspoons fish sauce
- 2 teaspoons sugar
- 1 Thai red Chile (optional), chopped (seeds removed or not depending on your preference for heat)
- 6 Kaffir lime leaves, middle vein removed and thinly sliced
- 1/3 cup unsalted dry-roasted peanuts, finely chopped
- 1 cup dry white rice (200 grams or 0.44 pounds), cooked
Directions:
Begin by cutting the beef into small half-inch to 1-inch-sized pieces. Place them in a medium to large saucepan, covering them with about an inch of water. Bring to a boil, then cover and simmer slowly. If using boneless short ribs, cook for 60-75 minutes until they become tender and easily fall apart. If using chuck roast, continue cooking for an additional 30-45 minutes until tender, adding water if needed. Once cooked, discard the water and set the beef aside.
While the beef simmers, prepare the white rice according to the package instructions. It should finish cooking around the same time as the beef.
In a large nonstick skillet over medium heat, add vegetable oil. Once shimmering, add 2 tablespoons of curry paste. Cook for 5-8 minutes until the paste turns dark red, almost brown.
Add the coconut milk, fish sauce, sugar, and Thai chile (if using). Add two more tablespoons of curry paste and the cooked beef, stirring to combine.
Bring the mixture to a rapid simmer, stirring occasionally until the sauce thickens and reduces by half, approximately 12-15 minutes. You’ll notice a layer of oil on top, indicating that it’s ready.
Add the sliced lime leaves and simmer for an additional 1-2 minutes until the aroma fills the air.
Transfer the Panang Beef Curry to a serving bowl or platter, and sprinkle the finely chopped peanuts and a few more thinly sliced lime leaves on top. Serve alongside fluffy white rice for a complete Thai culinary experience.
Notes:
- You can adjust the spiciness of the dish by adding or reducing the amount of Thai red chilies. Start with a small amount and gradually increase according to your taste preferences.
- If you can’t find Kaffir lime leaves, you can substitute them with the zest of regular lime for a similar citrusy flavor.
- Feel free to experiment with different cuts of beef, such as stew meat or sirloin, to find your preferred texture and tenderness.
- This recipe pairs wonderfully with steamed vegetables or a fresh cucumber salad, adding a refreshing contrast to the rich curry flavors.
In conclusion, Panang Beef Curry is a remarkable dish that captures the essence of Thai cuisine with its rich and complex flavors. From the tender, melt-in-your-mouth beef to the aromatic curry sauce infused with Thai red curry paste and Kaffir lime leaves, every bite is a culinary adventure that delights the senses.
This recipe has a special place in my heart and has become a staple in my household, bringing my family together around the table. The vibrant flavors and the story behind its creation make it more than just a dish—it’s a journey of taste and tradition.
Now it’s your turn to bring the exotic charm of Thailand into your own kitchen. With simple ingredients and easy-to-follow steps, you can recreate the magic of Panang Beef Curry and experience the warmth and satisfaction that comes with sharing a homemade meal with loved ones.
So go ahead, dive into this delectable dish, and let the flavors transport you to the bustling streets of Thailand. Whether you’re looking to impress guests or simply enjoy a cozy family dinner, Panang Beef Curry is sure to leave a lasting impression and become a favorite in your own culinary repertoire.
Unlock the secrets of Thai cuisine, indulge in the aromatic spices, and savor every mouthful of this sensational Panang Beef Curry. It’s more than just a recipe—it’s an invitation to embark on a flavorful journey that will create cherished memories around the table for years to come.
FAQs
Is Panang Beef Curry very spicy?
Panang Beef Curry has a moderate level of spiciness. However, you can adjust the heat to your preference by controlling the amount of Thai red chilies used in the recipe. Start with a small quantity and add more if desired.
Can I substitute the beef with another protein?
Yes, you can definitely experiment with different proteins in this recipe. Chicken, shrimp, or tofu can be great alternatives to beef, offering a variety of flavors and textures. Adjust the cooking time accordingly based on the protein you choose.
Can I make this dish ahead of time?
Absolutely! In fact, the flavors of Panang Beef Curry tend to deepen and develop when left to sit for a while. Prepare it a day in advance, refrigerate, and gently reheat before serving to enhance the taste. Just remember to store the curry and rice separately to maintain their individual textures.
What can I serve with Panang Beef Curry?
Panang Beef Curry is traditionally enjoyed with steamed white rice, which helps to balance the flavors and soak up the delicious sauce. You can also pair it with a side of steamed vegetables, such as broccoli or bok choy, or serve it alongside a crisp cucumber salad for a refreshing contrast.
Panang Beef Curry
Ingredients
- 2 pounds boneless short ribs trimmed, or a 3-pound chuck roast (907 grams or 1.36 kilograms)
- 2 tablespoons vegetable oil
- 4 tablespoons Thai red curry paste divided
- 1 14- ounce 396 grams can unsweetened coconut milk
- 4 teaspoons fish sauce
- 2 teaspoons sugar
- 1 Thai red Chile optional, chopped (seeds removed or not depending on your preference for heat)
- 6 Kaffir lime leaves middle vein removed and thinly sliced
- 1/3 cup unsalted dry-roasted peanuts finely chopped
- 1 cup dry white rice 200 grams or 0.44 pounds, cooked
Instructions
- Begin by cutting the beef into small half-inch to 1-inch-sized pieces. Place them in a medium to large saucepan, covering them with about an inch of water. Bring to a boil, then cover and simmer slowly. If using boneless short ribs, cook for 60-75 minutes until they become tender and easily fall apart. If using chuck roast, continue cooking for an additional 30-45 minutes until tender, adding water if needed. Once cooked, discard the water and set the beef aside.
- While the beef simmers, prepare the white rice according to the package instructions. It should finish cooking around the same time as the beef.
- In a large nonstick skillet over medium heat, add vegetable oil. Once shimmering, add 2 tablespoons of curry paste. Cook for 5-8 minutes until the paste turns dark red, almost brown.
- Add the coconut milk, fish sauce, sugar, and Thai chile (if using). Add two more tablespoons of curry paste and the cooked beef, stirring to combine.
- Bring the mixture to a rapid simmer, stirring occasionally until the sauce thickens and reduces by half, approximately 12-15 minutes. You'll notice a layer of oil on top, indicating that it's ready.
- Add the sliced lime leaves and simmer for an additional 1-2 minutes until the aroma fills the air.
- Transfer the Panang Beef Curry to a serving bowl or platter, and sprinkle the finely chopped peanuts and a few more thinly sliced lime leaves on top. Serve alongside fluffy white rice for a complete Thai culinary experience.
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