Beef Paneng curry

cooking time : 
10-15 MIN
serving : 
10-15 MIN
September 9, 2020

ingredients

• 70g BE paneng curry paste
• 300ml BE coconut cream
• 350g Beef steak (ribeye or fillet)
• 2 Tbsp vegetable oil
• 1 Tbsp peanut butter
• 2 pces serrano chili
• 1 Tbsp sugar
• 1/2 Tbsp BE fish sauce
• 2 kaffir lime leaves (optional)
• 1 handful of Thai sweet basil leaves (optional)

Optional :kaffir lime leaves and serrano chilies for garnish

Beef Paneng curry

cooking steps

STEP 1

Heat 2 Tbsp. of oil in a sauce pan and stir-fry paneng curry paste until aroma develops and lower the heat.

STEP 2

Add 100ml of coconut cream, stir and bring to a boil (until oil comes out).

STEP 3

Add the remaining 200 mL coconut cream. Bring to a boil.

STEP 4

Add the sliced duck, fruits and optional herbs if available.

STEP 5

Season to taste with fish sauce and sugar.

STEP 6

Simmer until cooked through and garnish the dish with sliced red chilies and sweet basil before serving. Serve hot with steamed Thai jasmine rice.

Chef s Tip

For a vegan curry, replace the beef by tofu or legumes and use light soya sauce instead of fish sauce for seasoning.

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