Friday, September 16, 2011

Beef Panang Curry

The green papaya salad I made yesterday gave me a hankering for more Thai food. When I went to Fubonn to purchase the ingredients for the salad, I also stocked up on things like good curry paste and coconut milk. Since I have a ton of beef, as you know, and panang curry goes so well with beef, that is what I settled on for dinner.

I am tired, it has been a long week, and I need to pack for my upcoming trip to New Jersey, so let's get to business.

About 10 oz beef filet or tenderloin, thinly sliced
About 1/2 lb green beans, cut into 2 inch pieces 
1 red bell pepper, cut into 1/4 inch strips
16 oz coconut milk, reserving 2 Tbsp for garnish
4 Tbsp panang curry paste (Mai Ploy brand is my favorite)
2 Tbsp palm sugar, grated
2 - 3 Tbsp fish sauce
1/2 cup fresh sweet basil leaves
1 red chili, sliced
4 Tbsp coarsely ground peanuts

1. Put half of the coconut milk into a wok (Ideally a wok, though I don't own a wok, so I made the curry in pan.  How un-Asian of me.) and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to separate out.

2. Add the panang curry paste and fry for 1-2 minutes. Once the paste is cooked add the meat and cook until the outside of the meat is cooked.

3. Add the vegetables and rest of the coconut milk and bring to the boil. Simmer and add the palm sugar along the side of the wok until it melts and then and add the fish sauce. Stir to combine and then add half the basil leaves.  Cook until the veggies are at your desired doneness.

4. Turn off the heat and serve garnished with the red chillies, remaining basil leaves and remaining coconut milk.

Panang curry is traditionally meat only, but I was at the farmers market and couldn't resist getting some fresh veggies. 

We Americans don't care about bastardizing other cultures' food anyway, so add whatever vegetables you want. When I used to make curry on a regular basis, I would throw in whatever I had. It's a good way to get rid of veggies that are on the verge of going bad.

Also, I used beef round steak for the dish, sliced very thin. It is not ideal to use a tough cut like round, but sliced thinly, it works and tastes just fine. Tenderloin is expensive, and, in my opinion, it doesn't make sense to use it for curry. 

Bon appetit.


  1. Heehee: "We Americans don't care about bastardizing other cultures' food anyway, so add whatever vegetables you want."

    Sorry to hear you had a long week! But! You are going to NJ! Why? Will you get to visit Thai Village?

  2. I am going for Louise Conroy's wedding. It's at the Princeton chapel!

    I doubt I will go to Thai Village, but I will certainly be visiting Hoagie Haven.

  3. Oh YAY!!!! That will be so beautiful! Congrats to LC.

    We're headed to a Pton wedding too! Amanda's. Yay for weddings and (hopefully) seeing fun people. I know Jeanne and Dov (and hopefully their two cuties) will be at LC's wedding too. Have so much fun!!!

  4. I was going to ask if you were going to Amanda's wedding. I am sad to miss it.

    You have fun too, and give everyone my regards!

  5. Oh my goodness, this look so freaking ahhhmazing. I think you need to come make me dinner. ;)