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 andmost loved of Thai curries and that is
Panang now I have a Panang video alreadyit's super old it was made with pork
today I'm going to show you a new onethat's made with beef and I'm also gonna
show you how to make a semi homemadePanang curry paste so you don't have to
make the whole thing from scratch if youcan't find it at the store alright let's
get started so if you're feelinghardcore you can make the curry paste
entirely from scratch if you want I dohave a recipe for that or you can find
it at the store you can buy it alreadymade but there is an in-between I'm
going to show you how you can take redcurry paste which is much more available
and turn it into a Panang paste becausered curry paste is a nice base for many
many different types of curry okay soI'm gonna start with two spices that are
very very important to Panang that iscumin seeds and ...
no cumin seeds and coriander seeds whichI have toasted and we're gonna grind
that up in this mortar right here andyes you can just do it in a coffee
grinder as well okay so you want it niceand fine just like that now I'm gonna
add some roasted peanuts which a lot ofpeople don't know but it's in Penang
curry paste it adds a richness a bit offlavor but also thickener if you're
allergic to peanuts you can substituteother nuts or even beans I've seen some
commercial pastes use mung beans insteadjust to give it that richness because
Panang sauce is a thicker curry saucethan most other curries so I'm gonna
grind that down there you go so a nicepaste like that this is the nice thing
about making your own Panang pastebecause commercial Panang paste a lot of
them don't add the peanuts for allergyreasons so to do it yourself you get the
true flavor of Panang so now I'm gonnaadd some store-bought red curry paste
and you can use any brand that you likeand because I know that this brand of
curry pastedoesn't contain any shrimp paste I'm
gonna add some shrimp paste for some extraumami flavor some fermented shrimp paste
you don't have to add it if you want tokeep this vegetarian like the paste
vegetarian you can just leave it outjust gonna pound to mix and then our
Panang curry paste is done let's talkbeef for a second so we're gonna quick
cook this beef so you want to make surethe beef is a tender cut anything that
you eat as a steak will work for thisbut you also want to make sure you slice
the meat against the grain of the muscleto ensure even more tenderness for some
cuts like flank it'll be really obviousbecause the grains will run this way you
cut the slice this way all is easy butfor cuts where the grains are running
vertically it can be a little trickierso here's my trick you can see that the
grains are running diagonally up thisway 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 sowhat I do I cut out this which is gonna
be the width of my piece and then I turnit this way so that I can cut this way
against the direction of the grain andeach cut of steak is going to have
grains that run in different directionso it's good to pay attention and so now
I want to cut really thin slices and mybeef is almost semi-frozen which makes
the cutting a lot easier so much fatdelicious
so my beef is all sliced up here nowbecause we're quick cooking this the
beef isn't gonna have time much toabsorb seasoning from the sauce itself
so I'm gonna marinate it just quicklywith some fish sauce and I'm also gonna
add a little bit of oil because I findthat the beef pieces like to stick
together and I have a really hard timeseparating them in the pan and because
they cook quickly I don't have much timeto be untangling the beef so I think
this just helps a little and I justmassage it in and that's it let's get
cooking this is one of my favoritecurries because it is so
fast to cook it's almost like astir-fry than a curry so I'm gonna start
by reducing some coconut milk and you dowant to take some time to reduce it
because one of the unique characters ofPanang is that it's not as soupy as our
other curries it's more like a verysaucy thick rich curry so you don't want
a lot of water running around in yourbowl you want a really concentrated
dish so now that the coconut milk issuper thick it gets bubbly on the edge
just like that I'm gonna add now mycurry paste and I'm gonna keep sauteing
this until the coconut oil separatesfrom the pace and I'll I'll show you
what I mean in a second
all right sothis is what I mean see how like this
part right here is basically a pool ofoil that is sizzling around the pace
that's a coconut oil that is sort ofbroken apart from the paste and now
you're basically frying that pace if youcan notice to it this is where you
really start to smell things okay so I'mgonna now add my palm sugar you can just
use white or brown sugar for this and Iadded early so it has time to dissolve
and I'm also gonna add the mostimportant herb in this whole dish kaffir
lime leaves and with these lime leaves Ijust removed the center stem and then
just tore them into little chunks that'sit and I want to saute that in the paste
so the essential oils inthe lime leaves can mingle with the oil
in the pan beautiful all right and nowthe beef goes in I just want to
diligently separate all the pieces getit all coated in that flavorful paste
that we just made or semi made I'm gonnacrank my heat a little bit now okay so
at this point I'm trying to do twothings I'm trying to separate all the
beef frying the beef and alsoevaporating some of the liquid from the
so that again I don't end up with acurry that is too soupy now I have about
50% doneness on the beef I am going toadd now the rest of my coconut milk and
get that mixed in I can turn the heatdown a little so I don't get splattered
with coconut milk and also I'm gonna addjust a touch more fish sauce but I would
warn you that if you're usingstore-bought curry paste that you've
never worked with before in this recipetaste it first
and then adjust the saltiness at the endbecause you don't know how salty that
paste is already sometimes it's reallysalty and you don't need to add anything
else all you have to do is cook thisuntil the beef is done and then you're
done that's what I meant by a quickcooking curry I'm gonna turn this off if
you want you can leave it as is if youwant a pop of color you can add some
sort of a red pepper in Thailand we usesomething 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 mmmwe're done!
mmm look at that and look how
fast it came together such a deliciouslooking dish now as a final little
garnish you can take some finely finelyjulienned kaffir lime leaves and put it
on top so pretty if you want extra popsof color just I don't know randomly
scatter some more peppersdo whatever you want cuz without garnish
it doesn't look as good right let's seehow it tastes
and by the way the big
pieces of kaffir lime leaves you don'teat that, that's there for infusion
purposes only and then we leave it infor garnish but it's really tough you
wouldn't want to eat itoh yes now let's see ah
oh man so good so much flavor in such ashort time and that beef is super tender
because we paid attention in how we cutthe beef and we don't overcook it right
you got to be really quick with the beefcuz a slice is open this is what I love
about Penang is because it's such athick saucy curry it is so concentrated
in flavorand naturally it's not a very spicy
curry to begin with so it's somethingthat I really loved when I was a kid
because you know it wasn't super spicylike a green curry so I could really
enjoy it so the recipe as always will beon HotThaiKitchen.com and for our
Patreon members with access to the showafter the show today I'm gonna do
something a little different and showyou some of my favorite cookbooks that
are on my shelf but if you want to knowmore about that how to become a member
up with link in the description boxbelow if you haven't subscribed to the
show make sure you do so you don't missa recipe and click the bell icon as well
so you get a notification when I post anew video thank you as always for
watching and I will see you next timefor your next delicious type
A classic, much loved Thai curry, and a very quick one to cook: panang curry! Instead of being soupy like most other Thai curries, this one is more of a saucy curry with a thick, rich, luscious, flavourful sauce. In this video I also give you a recipe for how to make a "semi-homemade" panang curry paste using store-bought red curry paste as a base. Enjoy! JOIN US ON PATREON FOR BONUS CONTENT: https://www.patreon.com/pailinskitchen MY KITCHEN TOOLS & INGREDIENTS: https://kit.co/hotthaikitchen WRITTEN RECIPE: https://hot-thai-kitchen.com/panang-beef MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/ CONNECT WITH ME! https://facebook.com/HotThaiKitchen https://instagram.com/HotThaiKitchen https://twitter.com/HotThaiKitchen https://www.pinterest.com/hotthaikitchen About Pai: Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen. Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco. After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com #ThaiFood #ThaiRecipes #AsianRecipes