Cooking Time: 10-15 MIN
Serving People: 4 PEOPLE
Ingredients
for Beef Paneng curry
- 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
How to cook Beef Paneng curry
Follow these easy steps to bring authentic Thai flavors to your dishes.
- 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.
Master Chef Nooror
Bangkok Sathorn
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