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BBC Masterchef Participant - Yui Miles & Saiphin Moore, founder of Rosa's Thai Cafe are cooking Thai Panang Beef together.

See the IGTV video below. 

Buy the ingredients to make their Thai Beef Panang Recipe

You can purchase some of the ingredients below to cook along with @cookingwith_yui & @saiphinmoore of @rosasthaicafe 

 
They both show us how to make Thai Panang Beef at home, a delicious meal that’s perfect for a easy weeknight dinner. Panang is a type of red Thai curry, thick, salty and sweet. It is usually served with rice.


Ingredients
 

  • 1-2 tbsp ready-made Panang curry paste
  • 300-350 g beef, cut into small cubes or strips
  • 400 ml tin coconut milk
  • 1/4 cup water
  • 2-3 kaffir lime leaves (finely slices)
  • 2-3 tbsp Thai fish sauce
  • 1 tbsp palm sugar
  • 1 handful Thai basil
  • 1 handful of Thai eggplant
  • 2tbsp shredded laser galangal or Kachai
  • 2 finely chopped big red chilli


Steps

  • Heat about 3-4 tbsp. of coconut milk in a wok or pan over a high heat until coconut milk starts bubbling. Add the panang curry paste and stir-fry for 1-2 minutes, or until fragrant.
  • Add the beef in and cook for a few minutes, then seasoning with palm sugar, fishsauce. Add laser galangal and stir well.
  • Taste and adjust the saltiness by adding more fish sauce if preferred. Add the rest of coconut milk in and stir well. If the sauce too thick you can add some water in.
  • Add kaffir lime leaves, half of finely chopped red chilli then Thai egg plant. Gently stir for a min then add Thai basil. Turn of the heat.

To serve, place the panang curry in a large bowl. Garnish with the red chillies and finely chopped kaffir lime leaves. Pair with steamed jasmine rice or sticky rice.
 

* P.S. -  for Yui’s version use green bean instead of Thai Aubergine.

 

 

View this post on Instagram

Panang curry originates from Thailand's central region but now popular all around. If you adore the creamy, sweet and nutty taste of Thai curries you will definitely love this dish. Learn how to make this delicious Beef Panang Curry with @cookingwith_yui and Thai select Chef Saiphin @saiphinmoore, founder of @rosasthaicafe and @laocafelondon . INGREDIENTS * 1-2 tbsp ready-made Panang curry paste * 300-350 g beef, cut into small cubes or strips * 400 ml tin coconut milk * 1/4 cup water * 2-3 kaffir lime leaves (finely slices) * 2-3 tbsp Thai fish sauce * 1 tbsp palm sugar * 1 handful Thai basil * 1 handful of Thai eggplant * 2tbsp shredded laser galangal or Kachai * 2 finely chopped big red chilli STEPS * Heat about 3-4 tbsp. of coconut milk in a wok or pan over a high heat until coconut milk starts bubbling. Add the panang curry paste and stir-fry for 1-2 minutes, or until fragrant. * Add the beef in and cook for a few minutes, then seasoning with palm sugar, fishsauce. Add laser galangal and stir well. * Taste and adjust the saltiness by adding more fish sauce if preferred. Add the rest of coconut milk in and stir well. If the sauce too thick you can add some water in. * Add kaffir lime leaves, half of finely chopped red chilli then Thai egg plant. Gently stir for a min then add Thai basil. Turn of the heat. * To serve, place the panang curry in a large bowl. Garnish with the red chillies and finely chopped kaffir lime leaves. Pair with steamed jasmine rice or sticky rice. 
 *PS for Yui’s version use green beans instead of Thai aubergine but you can use any prefer vegetables. By your ingredients from : Online - @essenceofthailand @thaigroceries Talard Thai - https://www.talardthai.com/ In store - New Loon Moon Supermaket and @wingyipstore #thaikitchenoftheworld #thaiselectuk #panangbeef #thaicuisine #thaiingredients #rosasthaicafe #discoverthaiselect #thaiathome

A post shared by Thai Kitchen of the World UK (@thaikitchenoftheworlduk) on

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