Photograph of the finished Panang neua

Thailand · Cà ri Panang bò

Panang neua

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 1.6 lb
  • Photograph of Panang Curry Sauce Panang Curry Sauce 3.5 oz
  • Photograph of Coconut milk Coconut milk 2 cups
  • Photograph of Thai lime leaves Thai lime leaves 12 leaves
  • Photograph of Thai basil Thai basil 1.4 oz
  • Photograph of Fish sauce Fish sauce 2 ⅔ tbsp
  • Photograph of Palm sugar Palm sugar 1.1 oz
  • Photograph of Chilli Chilli 4
  • Photograph of Roasted peanuts Roasted peanuts 1.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Heat 40 ml of coconut milk over medium heat for 5 minutes until the oil separates.
  2. 2 Add the Panang curry sauce and stir-fry for 3 minutes until fragrant.
  3. 3 Add the sliced beef and stir-fry for 3 minutes, then add the remaining coconut milk and crushed roasted peanuts.
  4. 4 Season with fish sauce and palm sugar, then simmer for 15 minutes until the sauce thickens.
  5. 5 Add shredded Thai lime leaves, chili peppers, and basil, stir for 1 minute, then turn off the heat and serve with hot rice.

With an appliance

  • Oven 52 min

    Replace step 4: cover the curry pot and place it on the middle rack of the oven at 160 degrees for 18 minutes; about 3 minutes longer than on the stovetop, but the coconut milk will separate less, the beef will be evenly tender, and you won't have to constantly monitor the bottom of the pot.

Start cooking