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Panang Beef Curry Recipe

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    Source: www.allindiarecipes.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 brown onion

    2. 2 cloves chopped garlic

    3. 2 square chopped ginger

    4. 5-10 thai chili peppers (green or red)

    5. 1 red bell pepper, chopped

    6. 2 green bell peppers, chopped

    7. 2 lbs. beef roast (chuck) cut into cubes

    8. 2 tablespoons roasted peanuts (ground)

    9. 14 oz (400ml) coconut cream

    10. 14 oz (400 ml) chicken stock or broth

    11. 5 thai basil leaves

    12. 1-2 tablespoons brown sugar

    13. 4 ounces maesri panang curry paste

    14. 2 tablespoons thai fish sauce

    15. 8 ounces canned tomatoes or 4 fresh ones

    16. 2 tablespoons tomato paste

    17. cooking oil

    18. optional:

    19. 2 tablespoons corriander (ground)

    20. 1 tablespoon cumin (ground)

    Instructions Jump to Ingredients ↑

    1. Cut the meat into bite size cubes. Fry on low heat until browned, then put into low simmering water for 90 minutes. Cover and go do something else for an hour.

    2. Come back and cut the vegetables. Grind the peanuts, spices as needed. This will take 15 minutes, by which time the meat is done.

    3. Stir fry the onion, garlic, ginger and Chili peppers on high for a few minutes until onion becomes golden.

    4. Add Maesri curry paste and pan fry a minute (also add corriander and cumin if using). Add tomato paste and peanuts. Add coconut cream, chicken stock and bring to a boil, then immediately reduce heat.

    5. Add the meat, tomatoes, fish sauce, sugar, basil leaves and the rest. Let simmer a few minutes and serve.

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