Every bite of this Panang Beef Curry is just pure love! Oh, man, you have got to give this recipe a try. If you want to taste perfection, then this is your chance! Have a wonderful day, everyone. Enjoy!
- 1 Thai red Chile (optional), chopped (seeds removed or not depending on how hot you like it)
- 4 tbsp Thai red curry paste, divided
- 4 tsp fish sauce
- 6 Kaffir lime leaves, middle vein removed and sliced very thin
- 2 lbs. boneless short ribs trimmed, or a 3 lbs. Chuck roast
- 1/3 c unsalted dry-roasted peanuts, chopped fine
- 1 c dry white rice (2 c once cooked)
- 1 14 oz. can unsweetened coconut milk
- 2 tbsp vegetable oil
- 2 tsp sugar
- Slice the beef into 1-inch thin cuts.
- Place a large pan with 1-inch water on the stove and turn the heat to medium.
- Add the beef pieces and allow the water to boil.
- Turn the heat down to low, then cover the pan and cook for about an hour or until the beef pieces are fork-tender. Make sure to check from time to time and add more water if necessary.
- Drain and transfer onto a clean plate.
- Place a large nonstick skillet on the stove and turn the heat to medium.
- Add oil and allow it to become hot.
- Add 2 tbsp of curry paste, then cook for about 5 minutes or until brown.
- Add the Thai chilli, fish sauce, sugar, and coconut oil. Stir until well blended.
- Add another 2 tbsp of curry paste and stir everything until well blended.
- Put the meat back into the skillet, then toss until well coated by the delicious sauce.
- Allow the mixture to simmer for about 15 minutes or until the texture of the sauce becomes thick.
- Add the lime leaves and simmer again for 2 more minutes.
- Transfer the curry into a large serving bowl.
- Sprinkle chopped peanuts and lime leaves on top to garnish.
- Serve right away with rice and enjoy!