Three Easy Steps to a delicious Beef Curry
Panang curry is traditionally made with beef. Cooking times will vary according to the cut of meat used. Rump or sirloin steaks will reduce the cooking time by half.
You will need 650g of diced chunk steaks for half a jar of Panang curry mix and 200ml of coconut cream. This quantity will serve 2-3 persons.
- Heat a heavy duty saucepan and add the Panang curry mix.
- Stir in 400ml coconut cream and bring to a simmer for 3-5 minutes over medium heat.
- Add the chuck steaks and 200ml water ang simmer gently for one and a half hours until the meat is tender.
When ready to serve skim off excess oil and transfer to a serving dish.
Garnish with shredded lime leaves, sliced red chillies and a tablespoon of coconut cream. Increase the amount of Panang curry paste if a thicker and a more spicy sauce is desired.
Absolutely delicious, will be looking for your stall again – it was really easy and tasted amazing, Thank you
I have just cooked and eaten a Panang Curry, using your sauce. I must say, it was a fantastic curry, with all of the depth of flavour one would hope for in an authentic Panang, and so easy to cook.
Thank you. I shall be purchasing again and would highly recommend to all Thai lovers.
Used this sauce in the slow cooker…..wow!!!! Fantastic sauce and would recommend to anyone!!
I purchased your Rendang mix, took it to Vienna, cooked it for friends
and it was fabulous. I also purchased your Panang curry and am
looking forward to cooking it soon. Will definitely visit your stall again when
I’m back in London.