Panang Curry
Simple to make, full of flavor and great taste addition for your table. This is a medium to hot curry.
Red or Panang Curry
Beef and Bean Panang for Two
ВЅ lb petite sirloin, slice into bite size
ВЅ lb fresh green beans, de-string and snap in half
ВЅ C carrot – sliced
ВЅ an onion, large chop or sliced
basil – Вј C fresh or 1 tsp dried
1-2 Tbsp of panang or red curry paste
Coconut milk to taste (have up to 14 oz can ready to use – shake well before opening)
Put one cup of rice on to cook. In a large sauce pan, heat 1 Tbsp oil to very high heat – toss in your beef slices – allow to brown on one side. Just before stirring beef, add the carrots, onions
and beans – push to one side of the pan. On the clean side, put 1 Tbsp of curry paste and allow to warm though – spread a bit and add about half the can of coconut milk and basil. Combine all in pan and allow to heat through. Taste – if its too hot, add more coconut milk. If you need more heat – add another bit of paste and heat through. Serve over the rice – a crisp fruit salad with lime/honey dressing goes very well with this meal
Note#1 – Traditionally this curry has kaffir lime leaves, palm sugar and fish sauce – good thing for us they are included in the paste, but an additional shot of fish sauce or sugar does accentuate the flavor if those ingredients are on hand.
Note#2 – You will see this curry spelled several different ways ie: Phanaeng curry, panaeng curry, or panang curry – they all refer to the same red Thai curry paste.
February 1, 2011
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Tags: panang, red curry, thai curry В· Posted in: Mains or Entrees
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