Photograph of the finished Phanaeng

Thailand · Cà ri Panang

Phanaeng

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

What to get ready

  • Photograph of Beef Beef 720 g
  • Photograph of Panang Curry Sauce Panang Curry Sauce 120 g
  • Photograph of Coconut milk Coconut milk 600 ml
  • Photograph of Roasted peanuts Roasted peanuts 100 g
  • Photograph of Thai lime leaves Thai lime leaves 12 leaves
  • Photograph of Fish sauce Fish sauce 80 ml
  • Photograph of Palm sugar Palm sugar 60 g
  • Photograph of Bell pepper Bell pepper 1.2
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Roasted peanuts are then ground into a fine powder; this is what makes Panang curry thicker than other types of curry.
  2. 2 Sauté the Panang sauce with thick coconut milk until the oil separates.
  3. 3 Add the sliced beef to the pan and stir-fry quickly over high heat until browned.
  4. 4 Pour in the remaining coconut milk, but in less than usual curry sauce, then add the crushed peanuts and shredded kaffir lime leaves.
  5. 5 Simmer for 12 minutes until the sauce thickens and coats the meat, then season with fish sauce and palm sugar.

With an appliance

  • Oven 40 min

    Step 5: Place the pan of Panang sauce with beef in the middle rack of the 160-degree oven, partially cover, and cook for 12 minutes, stirring once at the 7th minute. The gentle heat prevents the coconut milk from sticking to the bottom while ensuring the sauce thickens and coats the meat.

Start cooking