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.
- 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
- 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.