Prep Time: 20 mins | Cook Time: 2 hrs | Total Time: 2 hrs 20 mins | Yield: 4-6 servings
This fantastic Panang Beef Curry is so much more than you think! I am sure that you’ll never forget the exciting, mouthwatering flavour of this super delish dish.
INGREDIENTS
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2 lbs boneless short ribs trimmed, or a 3 lbs chuck roast
2 tbsp vegetable oil
4 tbsp Thai red curry paste, divided
1 14-oz can unsweetened coconut milk
4 tsp fish sauce
2 tsp sugar
1 Thai red Chile (optional), chopped (seeds removed or not depending on how hot you like it)
6 Kaffir lime leaves, middle vein removed and sliced very thin
1/3 c unsalted dry-roasted peanuts, chopped fine
1 c dry white rice (2 c once cooked)
How to make Panang Beef Curry
Step 1: Into half an inch to inch pieces, cut the beef. Place the pieces in a medium to a large saucepan. Pour water into the pan to cover the beef slices to about an inch. Bring this to a boil. Cover with the lid, decrease the heat and let it slowly simmer.
Step 2: For boneless short ribs, cook them for about 60 to 70 minutes or until they are falling apart tender. For chuck, it should be about 30 to 45 minutes, adding a bit more water if needed. Once done, discard the water and set aside the beef. Alternately, you can make some beef broth with the beef water. Simple cooked it down.
Step 3: In the meantime, ready the rice.
Step 4: Add oil in a large nonstick skillet over medium heat. Once the oil is shimmering, add in 2 tbsp curry paste. Cook for about 5 to 8 minutes or until the paste is dark red and almost brown.
Step 5: Add to the curry paste the coconut milk, fish sauce, sugar, and if using the Thai chile. Add an extra 2 tbsp curry paste with the cooked beef. Mix well to combine.
Step 6: Allow the mixture to rapidly simmer for about 12 to 15 minutes while occasionally stirring until the sauce has thickened and is reduced by half. At this point, oil begins to appear on top.
Step 7: Add in the sliced lime leaves and continue to simmer for a minute or two more until aromatic.
Step 8: When done, place the curry to a serving bowl or platter. Garnish with chopped peanuts with extra finely sliced lime leaves and enjoy with white rice.
Ingredients
- 2 lbs boneless short ribs trimmed, or a 3 lbs chuck roast
- 2 tbsp vegetable oil
- 4 tbsp Thai red curry paste, divided
- 1 14-oz can unsweetened coconut milk
- 4 tsp fish sauce
- 2 tsp sugar
- 1 Thai red Chile (optional), chopped (seeds removed or not depending on how hot you like it)
- 6 Kaffir lime leaves, middle vein removed and sliced very thin
- 1/3 c unsalted dry-roasted peanuts, chopped fine
- 1 c dry white rice (2 c once cooked)
Instructions
Step 1: Into half an inch to inch pieces, cut the beef. Place the pieces in a medium to a large saucepan. Pour water into the pan to cover the beef slices to about an inch. Bring this to a boil. Cover with the lid, decrease the heat and let it slowly simmer.
Step 2: For boneless short ribs, cook them for about 60 to 70 minutes or until they are falling apart tender. For chuck, it should be about 30 to 45 minutes, adding a bit more water if needed. Once done, discard the water and set aside the beef. Alternately, you can make some beef broth with the beef water. Simple cooked it down.
Step 3: In the meantime, ready the rice.
Step 4: Add oil in a large nonstick skillet over medium heat. Once the oil is shimmering, add in 2 tbsp curry paste. Cook for about 5 to 8 minutes or until the paste is dark red and almost brown.
Step 5: Add to the curry paste the coconut milk, fish sauce, sugar, and if using the Thai chile. Add an extra 2 tbsp curry paste with the cooked beef. Mix well to combine.
Step 6: Allow the mixture to rapidly simmer for about 12 to 15 minutes while occasionally stirring until the sauce has thickened and is reduced by half. At this point, oil begins to appear on top.
Step 7: Add in the sliced lime leaves and continue to simmer for a minute or two more until aromatic.
Step 8: When done, place the curry to a serving bowl or platter. Garnish with chopped peanuts with extra finely sliced lime leaves and enjoy with white rice.
