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The ingredients needed to make Panang beef curry แพนงเนื้อ 🥩 🍛:
- Use 1-2 tbsp ready-made Panang curry paste
- Provide 300-350 g beef, cut into small cubes or strips
- You need 400 ml tin coconut milk
- Get 1/4 cup water
- Provide 2-3 kaffir lime leaves (finely slices)
- You need 1 tbsp palm sugar
- Provide 2-3 tbsp Thai fish sauce
- You need 1 handful Thai basil
- Provide 1 handful Thai eggplant or green bean
- Take 2 tbsp shredded laser galangal or Kachai (optional)
- Take 2 finely chopped big red chilli
Instructions to make Panang beef curry แพนงเนื้อ 🥩 🍛:
- Heat about 3-4 tbsp. of coconut milk in a wok or pan over a high heat until coconut milk starts bubbling. Add the panang curry paste and stir-fry for 1-2 minutes, or until fragrant.
- Add the beef in and cook for a few minutes, then seasoning with palm sugar, fishsauce. Add laser galangal and stir well.
- Taste and adjust the saltiness by adding more fish sauce if preferred. Add the rest of coconut milk in and stir well. If the sauce too thick you can add some water in.
- Add kaffir lime leaves, half of finely chopped red chilli then Thai egg plant or green beans. Gently stir for a min then add Thai basil. Turn of the heat.
- To serve, place the panang curry in a large bowl. Garnish with the red chillies and finely chopped kaffir lime leaves. Pair with steamed jasmine rice or sticky rice.
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