Panang Beef Curry

Name: Panang Beef Curry
Total time: 1800 s
Yield: Serves 3 servings
Ingredients: 7 oz beef (about 200 grams); 1/2 carrot; 2 Thai eggplants (about 2 oz or 60 grams); 1 small box coconut milk (about 6.8 fl oz or 200 ml); 2 tbsp Panang curry paste (about 30 grams); 5 kaffir lime leaves; Bell pepper, for garnish

พลอย ศิริกาญจน์ @ploy1159

Panang Beef Curry

พลอย ศิริกาญจน์ @ploy1159

Saved

Ingredients

30 minutes

Serves 3 servings

7 ozbeef (about 200 grams)
1/2carrot
2Thai eggplants (about 2 oz or 60 grams)
1small box coconut milk (about 6.8 fl oz or 200 ml)
2 tbspPanang curry paste (about 30 grams)
5kaffir lime leaves
Bell pepper, for garnish

Saved

Steps

30 minutes

1

Add 2 tablespoons of coconut milk to a pan and cook with the beef until the beef is about halfway done, then remove from the pan and set aside.
2

Add 4 tablespoons of coconut milk to the pan and stir in the Panang curry paste. Cook until the oil separates.
3

Add the vegetables and the partially cooked beef back to the pan. Season with palm sugar, fish sauce, seasoning powder, and MSG to taste.
4

Cook until the vegetables are tender. Add the kaffir lime leaves, turn off the heat, and transfer to a bowl. Garnish with bell pepper and serve.