Ease of Preparation: Easy
Preparation Time: 15-20 min
Cook Time: 2 1/4 hr
Servings: 4
Recipe By: Supenn Harrison and Judy Monroe
From: Cooking the Thai Way
Used with permission of Lerner Publications
Other Thai
Other Meat
Other Thai
Other Meat
Panaeng Beef Curry
Panaeng, a thick curry that does not include vegetables, originated in Malaysia. It can be made with either chicken or beef.
Ingredients
2 cups coconut milk
1 pound stewing beef, cut into bite-sized pieces
1 clove garlic, finely chopped
1/4 teaspoon ground coriander
1/8 teaspoon pepper
1/4 teaspoon salt
1 stalk lemon grass, bottom one-third finely chopped
3 tablespoons fish sauce
1/2 teaspoon lemon rind, finely chopped
2 tablespoons chunky peanut butter
1 tablespoon sugar
1/2 tablespoon crushed red pepper flakes
1 green onion, minced
basil leaves or sliced red chilies for garnish
1 pound stewing beef, cut into bite-sized pieces
1 clove garlic, finely chopped
1/4 teaspoon ground coriander
1/8 teaspoon pepper
1/4 teaspoon salt
1 stalk lemon grass, bottom one-third finely chopped
3 tablespoons fish sauce
1/2 teaspoon lemon rind, finely chopped
2 tablespoons chunky peanut butter
1 tablespoon sugar
1/2 tablespoon crushed red pepper flakes
1 green onion, minced
basil leaves or sliced red chilies for garnish
Directions
In a large saucepan, bring coconut milk to a boil over high heat, stirring occasionally. Reduce heat to low and simmer, uncovered, for 15 minutes, stirring occasionally.
Add remaining ingredients and stir. Cover and simmer over medium heat, stirring occasionally, for 1 1/2 to 2 hours, or until beef is tender.
Serve hot over rice. Garnish with basil or sliced red chilies.
Add remaining ingredients and stir. Cover and simmer over medium heat, stirring occasionally, for 1 1/2 to 2 hours, or until beef is tender.
Serve hot over rice. Garnish with basil or sliced red chilies.
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