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Richer and thicker than a classic Thai red curry, panang curry has a creamy, nutty flavour. A classic, much loved Thai curry, and a very quick one to cook!
|Beef filet (sliced)||350g|
|Panang curry paste||70g|
|Aubergine (diced)||½ piece|
|Baby corns (diced)||50g|
|Fish sauce||1 Tbsp|
|Fresh basil (chopped)||1 bunch|
Stir-fry the curry paste
Heat 1 Tbsp vegetable oil in a saucepan over medium-high heat until very hot. Then, add the sachet of panang curry paste. Stir-fry the curry paste until a distinct aroma develops, then add 1 Tbsp coconut milk and stir.
Stir-fry the beef
Add 350g beef filet and stir-fry until all the pieces of beef are coated with the paste.
Add coconut milk and the veggies
Add the coconut milk and 100ml water into the saucepan. Lower the heat and add the diced vegetables (aubergine and baby corn). Add the fish sauce and the sugar. Then turn the heat down to simmer until cooked through.
Plate your dish
Serve your Beef Panang Curry Garnish in a bowl. Serve with steamed white rice and garnish with fresh basil.