Diet Plans

For more info

You are here: Home > Recipes > Thai Recipes > Main Course and Side Dishes > Beef Panang
Beef Penang-
Beef Panang is a dry curry, quite concentrated and not soupy. Typically, it is made with beef or chicken. Although, it is great with rice, left over beef panang tastes great in a sandwich with toasted bread.
Servings: 2
Prep Time:
Total Time: 60 minutes
       Ingredients How to?
  •  1 lb sliced beef
  •  1 cup coconut milk
  •  1 1/2 tablespoon red curry paste
  •  2 tablespoons fish sauce
  •  2 tablespoons sugar

Tips and Techniques: Quick meal --Try your left over panang between two pieces of toast for lunch.

  •  Pour 1/2 of the coconut milk in a pan over medium heat. Add curry paste and break it up to mix it with coconut milk. Keep stirring to prevent bottom from sticking and burning.
  •  Lower the heat to simmer if necessary. Simmer until red oil appears.
  •  Add the beef and stir to coat the beef with the curry paste.
  •  Add sugar, fish sauce and the rest of coconut milk. Let it simmer until the beef is tender and the liquid is reduced to a thick sauce.
  •  It should take about half an hour to an hour depending on your heat and the cut of meat.
  •  Add water if your beef is still tough and let the liquid reduce. The finished dish should have a small amount of sauce, not soupy. It should have just a hint of sugar.
  •  Sprinkle the sliced kaffir lime leaves on top. Serve hot with rice.
Diet and Nutrition Tips. Free consultation by Ms Shubi Husain
Health Sanctuary
is using Twitter.
Consult our Dieticians, Doctors, Weight Loss & Anti Aging Experts in confidence.


rss feed follow us on facebook  tweet 
& win $10,000