Panang Curry Beef Recipe พะแนงเนื้อ – Thai Recipes – Hot Thai Kitchen

Panang Curry Beef Recipe พะแนงเนื้อ – Thai Recipes – Hot Thai Kitchen

Sawaddee Ka! Welcome to Hot Thai Kitchen so today I am making one of the most classic and
most loved of Thai curries and that is Panang now I have a Panang video already
it’s super old it was made with pork today I’m going to show you a new one
that’s made with beef and I’m also gonna show you how to make a semi homemade
Panang curry paste so you don’t have to make the whole thing from scratch if you
can’t find it at the store alright let’s get started so if you’re feeling
hardcore you can make the curry paste entirely from scratch if you want I do
have a recipe for that or you can find it at the store you can buy it already
made but there is an in-between I’m going to show you how you can take red
curry paste which is much more available and turn it into a Panang paste because
red curry paste is a nice base for many many different types of curry okay so
I’m gonna start with two spices that are very very important to Panang that is
cumin seeds and … no cumin seeds and coriander seeds which
I have toasted and we’re gonna grind that up in this mortar right here and
yes you can just do it in a coffee grinder as well okay so you want it nice
and fine just like that now I’m gonna add some roasted peanuts which a lot of
people don’t know but it’s in Penang curry paste it adds a richness a bit of
flavor but also thickener if you’re allergic to peanuts you can substitute
other nuts or even beans I’ve seen some commercial pastes use mung beans instead
just to give it that richness because Panang sauce is a thicker curry sauce
than most other curries so I’m gonna grind that down there you go so a nice
paste like that this is the nice thing about making your own Panang paste
because commercial Panang paste a lot of them don’t add the peanuts for allergy
reasons so to do it yourself you get the true flavor of Panang so now I’m gonna
add some store-bought red curry paste and you can use any brand that you like
and because I know that this brand of curry paste
doesn’t contain any shrimp paste I’m gonna add some shrimp paste for some extra
umami flavor some fermented shrimp paste you don’t have to add it if you want to
keep this vegetarian like the paste vegetarian you can just leave it out
just gonna pound to mix and then our Panang curry paste is done let’s talk
beef for a second so we’re gonna quick cook this beef so you want to make sure
the beef is a tender cut anything that you eat as a steak will work for this
but you also want to make sure you slice the meat against the grain of the muscle
to ensure even more tenderness for some cuts like flank it’ll be really obvious
because the grains will run this way you cut the slice this way all is easy but
for cuts where the grains are running vertically it can be a little trickier
so here’s my trick you can see that the grains are running diagonally up this
way right so if I just do this the easy way and then I just slice, slice, slice, slice, I get really long fibers because the fibers are running this way right so
what I do I cut out this which is gonna be the width of my piece and then I turn
it this way so that I can cut this way against the direction of the grain and
each cut of steak is going to have grains that run in different direction
so it’s good to pay attention and so now I want to cut really thin slices and my
beef is almost semi-frozen which makes the cutting a lot easier so much fat
delicious so my beef is all sliced up here now
because we’re quick cooking this the beef isn’t gonna have time much to
absorb seasoning from the sauce itself so I’m gonna marinate it just quickly
with some fish sauce and I’m also gonna add a little bit of oil because I find
that the beef pieces like to stick together and I have a really hard time
separating them in the pan and because they cook quickly I don’t have much time
to be untangling the beef so I think this just helps a little and I just
massage it in and that’s it let’s get cooking this is one of my favorite
curries because it is so fast to cook it’s almost like a
stir-fry than a curry so I’m gonna start by reducing some coconut milk and you do
want to take some time to reduce it because one of the unique characters of
Panang is that it’s not as soupy as our other curries it’s more like a very
saucy thick rich curry so you don’t want a lot of water running around in your
bowl you want a really concentrated dish so now that the coconut milk is
super thick it gets bubbly on the edge just like that I’m gonna add now my
curry paste and I’m gonna keep sauteing this until the coconut oil separates
from the pace and I’ll I’ll show you what I mean in a second all right so
this is what I mean see how like this part right here is basically a pool of
oil that is sizzling around the pace that’s a coconut oil that is sort of
broken apart from the paste and now you’re basically frying that pace if you
can notice to it this is where you really start to smell things okay so I’m
gonna now add my palm sugar you can just use white or brown sugar for this and I
added early so it has time to dissolve and I’m also gonna add the most
important herb in this whole dish kaffir lime leaves and with these lime leaves I
just removed the center stem and then just tore them into little chunks that’s
it and I want to saute that in the paste so the essential oils in
the lime leaves can mingle with the oil in the pan beautiful all right and now
the beef goes in I just want to diligently separate all the pieces get
it all coated in that flavorful paste that we just made or semi made I’m gonna
crank my heat a little bit now okay so at this point I’m trying to do two
things I’m trying to separate all the beef frying the beef and also
evaporating some of the liquid from the so that again I don’t end up with a
curry that is too soupy now I have about 50% doneness on the beef I am going to
add now the rest of my coconut milk and get that mixed in I can turn the heat
down a little so I don’t get splattered with coconut milk and also I’m gonna add
just a touch more fish sauce but I would warn you that if you’re using
store-bought curry paste that you’ve never worked with before in this recipe
taste it first and then adjust the saltiness at the end
because you don’t know how salty that paste is already sometimes it’s really
salty and you don’t need to add anything else all you have to do is cook this
until the beef is done and then you’re done that’s what I meant by a quick
cooking curry I’m gonna turn this off if you want you can leave it as is if you
want a pop of color you can add some sort of a red pepper in Thailand we use
something called spur chili or prik chee fa which is a mild larger red pepper but you can just do some bell pepper for some pops of color mmm
we’re done! mmm look at that and look how fast it came together such a delicious
looking dish now as a final little garnish you can take some finely finely
julienned kaffir lime leaves and put it on top so pretty if you want extra pops
of color just I don’t know randomly scatter some more peppers
do whatever you want cuz without garnish it doesn’t look as good right let’s see
how it tastes and by the way the big pieces of kaffir lime leaves you don’t
eat that, that’s there for infusion purposes only and then we leave it in
for garnish but it’s really tough you wouldn’t want to eat it
oh yes now let’s see ah oh man so good so much flavor in such a
short time and that beef is super tender because we paid attention in how we cut
the beef and we don’t overcook it right you got to be really quick with the beef
cuz a slice is open this is what I love about Penang is because it’s such a
thick saucy curry it is so concentrated in flavor
and naturally it’s not a very spicy curry to begin with so it’s something
that I really loved when I was a kid because you know it wasn’t super spicy
like a green curry so I could really enjoy it so the recipe as always will be
on and for our Patreon members with access to the show
after the show today I’m gonna do something a little different and show
you some of my favorite cookbooks that are on my shelf but if you want to know
more about that how to become a member up with link in the description box
below if you haven’t subscribed to the show make sure you do so you don’t miss
a recipe and click the bell icon as well so you get a notification when I post a
new video thank you as always for watching and I will see you next time
for your next delicious type

100 Replies to “Panang Curry Beef Recipe พะแนงเนื้อ – Thai Recipes – Hot Thai Kitchen

  1. What a great looking recipe. I love how you give the tip of customising the paste. Hope your pregnancy is going well, you look great.

  2. Thank you so much for the shortcut paste! I love Panang curry. I usually have it with fish, but your beef version looks so good.

  3. Hey Pai, just wanted to send out some big love from Yorkshire, UK 🙏❤️🌎🏳️‍🌈we watch ur offerings loads and you rock!! We are very lucky as we are in Leeds and have an abundance of Asian supermarkets. We buy mae ploy pastes and they are just fabulous!! My partner and son love them along with every other little gems those stores have to offer! 😝 we are both vegetarians but our boy loves to eat meat so thanks so much 🇹🇭🇬🇧 x

  4. Oh and one of my main reasons for commenting! Thanks so much for taking the time! Food brings us all together, always…. regardless of difference… I’ve travelled non stop and have seen this up close and personal so great job young lovely lady!!! 👍🏾🙏X

  5. I love watching your recipes (even though I’m vegetarian and most of your recipes include meat), and I very much appreciate your vegetarian/vegan recipes!!

  6. My mom serves this curry with fresh basil on the side to mix in as you like, but it’s so good on its own. Thank you for sharing your curry paste hack!❤️

  7. My husband and I have made your Panang Curry and Masamam Curry dishes and they taste so delicious! So excited to try out panang curry with beef! 🙂 Looks yumm!

  8. i really love how you make this so easy to follow up… i´m more auf a korean/japanese cuisine guy but …oh my.. this looks amazing!

  9. This is how panang should look. I’m working in a Thai restaurant in the uk own by an Indian man. There is NO Thai chefs, all the chefs are Indian and they just make panang that looks more like red curry, very soupy to call a panang. And all the curries are so thick like Indian curry, hardly drinkable. When I tried to tell them because I’m Thai and I know the food, the head chef gets offended. He can’t take any criticism, which will never make this place a good Thai restaurant. I’m sad that people pay for Thai food and get to eat something else. Some of the customers think the food is good, but that’s how they’ll have wrong image about Thai food. The food could be better then this if the chefs cook Indian food, not Thai food.

  10. Thai food is my all time favorite, I do lots of thai inspired dishes for my diet cause they're fatty and delicious, what's the best substitute for sugar? I used liquid stevia before but do you have any tips?

  11. Oh wow, I’m surprised because when I get Panang curry at any Thai restaurant here in the NYC area, it tends to be wayyy more “soupy”. So I’ve always made it based off of that consistency. This actually looks amazing so I definitely want to try my hand at it! ☺️

  12. Perfect timing! I forgot how quick it was to make but this gave me something easy for meal prep this week after being away all weekend. 😁

  13. Great videos and recipes! Could you do a video on the different types of basil Thais use in their cooking? There are so many varieties and strains and so much misinformation/lack of in some recipes that it's difficult to know which ones to buy for a particular dish. I've even found that Thai holy basil has a lot of variations with distinctly different flavours that could potentially ruin the wrong dish. Would be great to know what types are used in fried pork belly with chilli, garlic and oyster sauce, pad kra pao etc. Thanks in advance for your reply.

  14. I just ordered your Hot Thai Kitchen cookbook. When I was in Thailand I fell in love with the food and said to my wife we must find a way to cook Thai food at home. The recipes you publish here look totally authentic to some of the dishes we had when we visited Thailand. Taking your advice on the 14" carbon steel wok as well.

  15. also, you should make a video for peanut curry or peanut curry noodles! i've seen both of those in a lot of thai restaurants.

  16. Can you please make Singapore noodles (they're these curry flavored noodles) . I'm not sure if it's really from Singapore but I had it at a chinese restaurant in Long Beach California but would love to see your take on it.

  17. Hi Pai. Living in rural Australia, I struggle to find cool ingredients like pea eggplant. I think I have found a reasonable substitute – baby green tomatoes! They pop and crunch a bit so the texture is there, the flavour may be a little sweeter – don't know if you have tried them? Love your channel. Thanks for all you do.

  18. Looks amazing, can't wait to try it out. But can you please mention the name of the red curry brand ( the one you used without shrimp paste) . Thanks

  19. Pai, I once had a dish in a Thai restaurant that looked similar to this, but it had sliced red chili peppers and fresh basil. If they cooked it with lime leaves they must have removed them before serving. Do you think this is the same recipe?? Love your channel and recipes. Keep up the great work.

  20. If you substitute the palm sugar for regular sugar, it changes the flavour a bit I find :/. Palm sugar really does taste best when cooking Thai food <3.

  21. I don't know where to get kaffir lime leaves,so I just use leaves from my lemon tree..
    Sometimes I find dry leaves,wich one you think is best???

  22. I was going to make panang beef this week and this is the first recipe I found. It is EXACTLY what I was looking for, Thank you.

    The very first time I had panang beef, many years back, I was blown away by how good it was. Since then I never found a restaurant where is was as good. I remember that first one being wonderfully citrusy. That was the kefir so I'm going to add extra.

  23. i love all your recipes!!
    if you don't mind can i ask you a favor? plz upload how to make khanom buang!! plz
    i return from thailand last month. but i can not forget sweet and crispy flavor….

  24. I cooked the Penang Curry today and have to say, a dream. Overdid it with the Fish sauce a bit but I put more Coconut Milk in and Problem solved. This Recipe will be a Part of our regular Meals. Thanks for the outstanding Recipe from Germany. Love your Chanel.

  25. Wow, I never knew Penang Curry is so easy to make. Thanks for the instructions. My question is: Why is this dish called Penang curry instead of Red curry, since red curry paste is used in both ? Is it because of the 3 ingredients you shown us in the beginning: Coriander seeds, Cumin seeds and roasted peanuts that make it "Penang?"

  26. I can only find Kifir lime leaves dried in a bottle, can you substitute actual lime juice to give it that lime flavor?

  27. What kind of sound bite do you use for tasting/chewing seen, I can almost hear teeth grind but it's not you obviously.

  28. I made this tonight for my parents! My dad is a white meat chicken guy so that was the meat. (Disclaimer: I am not a white meat chicken person. Boring.) I paired it with sticky Thai rice and a green papaya salad. Everything was so delicious and beautiful. Thank you so much! Much love to you and your new dumpling🥟. p.s. my forearms got a decent workout from the mortar and pestle. I tripled the recipes for our party of six.

  29. Can I substitute another type of lime leaf, like key lime or Bearss lime instead of Kaffir lime? Or some other citrus leaf?

  30. Panang!!!!! You do not know how excited I am right now that I have found this video! I just recently tasted this Panang curry for the very first time in my life and the first time I ate it I fell in love!!!!!!!!! It was so delicious and now all I want is Panang panang Panang! Omg! Thank you so much for sharing the recipe with us all! 😊👍❤💕

  31. I made this and added 3 Thai chilies 🌶 for a little kick. O.M.G!!!!!!! Blew my mind, so good!😋 New to channel, btw.

  32. I bet Pai buys coconut milk by the gallon and she probably goes through a literal ton of it per year.

  33. Just made this and OMG it is so delicious! First time with Kafir Lime Leaves (hard to find here) and wow what a great flavor!

  34. HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  35. You are one of the most awesome 'recipes educator' I have come across. Love the way you present. The simplicity and yet detailed way you cook each dishes is very inspiring. Indeed glad I found you on YouTube. Thank you very much, Pailin. Cheers

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