Beef Panang Curry with Thai Rice Noodles

Name: Beef Panang Curry with Thai Rice Noodles
Total time: 2400 s
Yield: Serves 2-4 servings
Ingredients: 1 1/2 pounds (700 grams) beef (such as chuck or stew meat), cut into pieces; 1 1/3 cups (300 grams) Panang curry paste; 1 2/3 cups (400 grams) coconut cream; 7/8 cup (200 grams) coconut milk; 2-3 red spur chilies, sliced diagonally; 3.5 ounces (100 grams) pea eggplants; 1 tablespoon fish sauce; 2 tablespoons palm sugar or coconut sugar; 10 kaffir lime leaves, torn or finely sliced; 2-3 handfuls (about 12 ounces/350 grams) Thai basil leaves; Small or large basket of Thai rice noodles (kanom jeen), as desired

Claire S. @claireca0612

กทม.

Rich and flavorful beef Panang curry—delicious served over rice or poured over Thai rice noodles. I used 700 grams (about 1 1/2 pounds) of frozen beef scraps from a local shop (about 260 baht per kilogram). This recipe makes a big bowl of curry, enough for several meals and to serve several people.

Claire S. @claireca0612

Saved

Ingredients

40 minutes

Serves 2-4 servings

1 1/2 pounds (700 grams)beef (such as chuck or stew meat), cut into pieces
1 1/3 cups (300 grams)Panang curry paste
1 2/3 cups (400 grams)coconut cream
7/8 cup (200 grams)coconut milk
2-3red spur chilies, sliced diagonally
3.5 ounces (100 grams)pea eggplants
1 tablespoonfish sauce
2 tablespoonspalm sugar or coconut sugar
10kaffir lime leaves, torn or finely sliced
2-3 handfuls(about 12 ounces/350 grams) Thai basil leaves
Small or large basket of Thai rice noodles (kanom jeen), as desired

Saved

Steps

40 minutes

1

Place a pot over medium heat. Add the coconut cream and bring to a simmer. Add the Panang curry paste. Stir and cook until the paste dissolves and the oil separates. The coconut cream will bubble and may splatter. Once the curry paste is dissolved, cover the pot and let the flavors blend.
2

Uncover the pot. Add the beef and gently press it down into the coconut cream with a ladle. When the beef starts to cook, stir to combine. Add the coconut milk and bring to a boil again.
3

Season with fish sauce and palm sugar or coconut sugar. Taste and adjust for a balance of salty and sweet. Add the pea eggplants, Thai basil leaves, sliced red chilies, and kaffir lime leaves. Stir until the basil wilts and the pea eggplants are cooked. Turn off the heat.
4

Ladle the beef Panang curry into a bowl. Serve over Thai rice noodles or with hot steamed rice.