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Panang Curry Recipe | Beef Phanaeng

Today, I’m sharing the last recipe using ready-made curry paste from Maepranom Brand that I’ve bought from the Thai supermarket at Golden Mile Complex. It’s a Thai Beef Panang Curry Recipe which is also known as beef phanaeng.

Panang Curry Recipe

Like the previous curry pastes, this one has no MSG too so the key is to adjust the flavour with palm sugar and fish sauce.

If you’re interested in other curries from Maepranom Brand, here are what I’ve featured earlier –
Thai Red Curry
Thai Green Curry
Pad Prik King
Thai Style Hot and Sour Curry
Thai Yellow Curry

Panang Curry Recipe

You don’t normally find okra in a Panang curry but thought I would add some in as I like to spruce up my curries with vegetables. For non-okra eaters, you can substitute that with other hardy vegetables like long beans, peas or cauliflower if you like.

I served the Panang curry with steamed sweetcorn and pumpkin. As the curry gravy was robust-tasting and flavoursome, I thought it would be nice to have some simple and clean side dishes to bulk up the meal. And of course, this curry had to be paired with steamed (brown) rice. You’ll want to douse the rice with that delicious gravy. ?

I have had Panang curry in Thailand a couple of times before and I think this Maepranom Brand Panang Curry does come pretty close to those authentic ones so give it a try if you haven’t had one before.

Panang Curry Recipe

Panang Curry Recipe
2-3
  • 200g sliced beef
  • 1 pack Maepranom Brand Panang Curry Paste 50g
  • 150g okra
  • 2 tsp olive oil
  • 200ml reduced fat coconut milk
  • 150ml water
  • 1 tbsp + 1 tsp palm sugar
  • 1 tsp fish sauce
  • sliced red chillies as garnish
Heat oil in pan and fry the curry paste till fragrant.
Pour in the coconut milk and water. Bring to a boil.
Add the beef and okra. Cook till the meat is no longer pink and okra is slightly tender.
Season with palm sugar and fish sauce.
Garnish with chillies and serve with steamed rice.

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