Beef panang curry

Name: Beef panang curry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Georgian
Ingredients: 30.00 g Shallot; 10.00 g Galangal; 5.00 g bird's-eye chillies; 9.00 g Garlic; 2.00 ცალი Lime leaves; 15.00 ml Soy Sauce; 30.00 ml Fish sauce; 5.00 g Blachan; 60.00 g tomato purée; 15.00 g Paprika; 15.00 g Caraway seeds; 15.00 g Cinnamon; 2.50 g Turmeric; 1.25 g Nutmeg; 1.25 g Cloves; 15.00 ml Vegetable oil; 250.00 g Beef; 400.00 ml Coconut milk; 15.00 ml Lime juice; 10.00 g Thai basil; 150.00 g Jasmine rice

A delicious Thai curry that's similar to the better-known red curry, but with a thicker, richer sauce

Prep15 min

Cook10 min

Servings2

Cal/serving800

#meat#dinner#beef#asian

Ingredients

Servings

Lime leaves2 ცალი
Soy Sauce15 ml
Fish sauce30 ml
Vegetable oil15 ml
Coconut milk400 ml
Lime juice15 ml

Instructions

4 steps

1
For the paste, place all the paste ingredients into a food processor or pestle and mortar and blend (or grind) to a smooth purée.
2
For the curry, heat a wok until hot, add the oil and beef and stir fry until just browned. Add the paste and cook for 1-2 minutes. Pour in the coconut milk, bring to the boil and then simmer for 2-3 minutes.
3
Add fish sauce and lime juice to the curry, to taste.
4
Ladle the stir fry into bowls and top with the Thai basil leaves. Serve with the Thai jasmine rice.

Nutrition

1 serving ≈ 525 g

Nutrition values are estimates. - means data is unavailable.

800

kcal

52.5g

Protein

47.3g

Carbs

42g

Fat

5.3g

Fiber

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Beef panang curry

Ingredients

Instructions

Nutrition

My notes and cooking history

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