Thai Panang Beef Curry by Dad Cooks Dinner

vegetable oil, shallot, kosher salt or fine sea salt, coconut cream, panang curry paste, flat iron steak, kosher salt, chicken stock or water, fish sauce, soy sauce, brown sugar, juice of lime, kaffir lime leaves, hot peppers, ground peanuts, lime wedges, jasmine rice

Prep Time: 15 min
Cook Time: 45 min
Total Time: 1 hour

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– 1 tablespoon vegetable oil
– 1 large shallot, peeled and thin sliced
– 1/2 teaspoon kosher salt or fine sea salt
– Cream from the top of a (13.5 ounce) can coconut milk
– 1/2 cup Panang curry paste (a whole 4-ounce can)
– 2 pounds flat iron steak (or chuck blade steak, or boneless chuck roast), cut into 2-inch by 1/2-inch strips
– 1/2 teaspoon Diamond Crystal kosher salt or fine sea salt
– 1/2 cup chicken stock or water (plus the coconut milk from the can)
– 1 tablespoon fish sauce (plus more to taste)
– 1 tablespoon soy sauce (plus more to taste)
– 1 tablespoon brown sugar (plus more to taste)
– Juice of 1 lime
– Minced kaffir lime leaves (or substituteminced Thai basil)
– Sliced hot peppers (Red Thai ?bird?s eye? peppers, or substitute Serrano peppers)
– Ground peanuts
– Lime wedges
– Jasmine rice

Prep Time: 15 min
Cook Time: 45 min
Total Time: 1 hour

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