Panaeng curry, or penang curry, is a type of Thai curry that is milder than other Thai curries. A popular panaeng curry dish is beef panaeng, which is a dish based on beef in a curry sauce. The traditional dish contains beef cut in thin strips, kaffir lime leaves, coconut milk, panaeng curry paste, palm sugar and fish sauce, but for this recipe, I would love to have a little more color, then I have add peas eggplant. The dish typically contains thick coconut milk and will have very little other liquids added (hence a dry curry). For vegetarians, tofu can be used in place of beef. Panang Curry is a popular favorite at many Thai restaurants. It is usually made with beef, but either chicken or pork can be substituted.
- 100g beef tenderloin, thinly sliced
- ½ cup coconut milk
- ½ cup water
- 1 tbsp Panaeng curry paste
- 2 tbsp fish sauce
- 1 kaffir lime leaves
- 1 tbsp palm sugar
- 1 red pepper slice
- 1 tbsp cooking oil
- 1 tbsp peas eggplants
- Turn on the stove medium heat. Add the oil into saucepan and add panaeng curry paste and stir well until fragrant.
- Adding a little bit coconut milk about ¼ cup every 1-2 minutes. Keep stirring so it doesn’t burn. You should start to see a lot of oil coming to the top of the curry. This is normal and sign that you’re doing it right!
- Then add beef and stir until mixed well. Add some water, don’t so much and make sure the beef is covered by the liquid and reduce to thick.
- Let’s them boil for 1-2 minutes. Add the palm sugar and stir to melt and combine, then add the fish sauce and kaffir lime leaves. Stir to combine. If it is too dry add a little bit more chicken soup.
- Turn off the heat and garnish slice kaffir lime leaves, red pepper sliced and a swirl of thick coconut milk. Serve hot with hot steamed rice.