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Beef Panang Curry
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Description
Beef Panang Curry is a sweet and spicy Thai curry made with beef, coconut milk and red curry paste. It goes very well with steamed rice. Caution: this dish is spicy!
Ingredients
- 2 cans (14 Oz. Can) Coconut Milk
- 5 Tablespoons Red Curry Paste
- 5 Tablespoons Fish Sauce
- 4 Tablespoons Palm Sugar
- 2 stalks Lemongrass Cut 2 Inches And Sliced
- 1 cup Half-and-half
- 1 cup Dry Roasted Peanuts, Chopped
- 2-½ pounds Rump Roast Cut In 1 Inch Cubes
Preparation
Boil coconut milk in medium heat, stirring frequently. Add curry paste and stir until well-blended; cook for 5 minutes. Add fish sauce, palm sugar and lemongrass. Add half-and-half and stir, bringing to a boil. Add peanuts and beef and simmer covered for 30 minutes on low heat. Season with salt and pepper to taste. Serve with steamed rice.
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4 Comments
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bohannonbs on 12.18.2010
When we make panang curry we use chicken and add peanuts (chopped) YUM!
Saraplicious! Kitchen on 4.23.2010
If fresh lemon grass is not available, substituting with paste or lemon juice (from the bottled ones) or lemon crystals would be good. I would say start low, maybe 1/2 tsp for the juice or crystal or 1/4 tsp for the paste substitute per 1 stalk requirement. Taste then add more for additional tartness.
craftyjennifer on 4.23.2010
Sounds delicious! My husband loves beef panang so I’m going to try this out over the weekend. I have some lemongrass paste, would that be a good subsitute for the fresh lemongrass stalks?
shari on 4.23.2010
I am really loving your recipes! Lemon grass is hard to come by in my neck of the woods, so I was wondering if there is a substitute you would suggest?