Beef gaeng panang is a premium variant of panang curry, traditionally prepared with pork or chicken. The thinly sliced beef soaks up the thick coconut-peanut sauce elegantly. It is a restaurant dish that shows the versatility of panang pasta.
Thai
Beef gaeng panang
Thai beef gaeng panang with coconut milk, peanuts and basil.
- thailand
- Main course
- High protein
- medium
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 435 kcal
- Protein 32 g
- Fiber 2 g
- Carbohydrates 14 g
- Fat 28 g
- Sodium 800 mg
Story behind the dish
Preparation
Beef gaeng panang is a Thai preparation with medium difficulty. Reserve about 35 minutes in total (15 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of thinly sliced beef.
- Have ready: 400 ml of coconut milk.
- Have ready: 3 tablespoons panang curry paste.
- Have ready: 2 kaffir lime leaves.
- Have ready: 1 red pepper in strips.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Heat oil in wok and fry panang paste for 2 minutes until aromatic.
Heat oil in wok and fry panang paste for 2 minutes until aromatic.
-
Add half of the coconut milk and cook until the oil separates.
Add half of the coconut milk and cook until the oil separates.
-
Add beef and cook for 5 minutes, stirring.
Add beef and cook for 5 minutes, stirring.
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Add rest of coconut
Add the rest of the coconut, lime leaves, pepper and peanuts.
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Season with fish sauce and sugar; cook 10 minutes over low heat
Season with fish sauce and sugar; Cook for 10 minutes over low heat.
-
Remove from heat
Remove from heat, add basil and lime; serve with jasmine rice.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Version with seasonal white fish instead of the main fish.
- Version with whole wheat pasta or brown rice for greater fiber content.
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