Thai Panang Curry | Creative Cooks

September 30, 2021
0 Ratings
Photo by Creative Cooks
  • Prep time 30 minutes
  • Cook time 45 minutes
  • Serves 4
Author Notes

Watch the Video:
A recipe producing an exquisite dish made utilizing ingredients readily obtainable in most locations.
Substitution utilizing any Curry paste, Thai, Malay or Indian and or desired vegetables yields interesting tasty results.
Creative Cooks

What You'll Need
  • 1 100 grams Rump Steak
  • 100 grams Panang Curry Paste
  • 800 grams Coconut Cream
  • 1/2 Green Pepper (sliced)
  • 1/2 Yellow Pepper (sliced)
  • 1/2 Red Pepper (sliced)
  • 3 Large Carrots (sliced)
  • 5 Baby Marrows (sliced)
  • 1 Large Onion (diced)
  • 150 grams Green Beans (sliced in half)
  • 1 teaspoon Garlic Flakes
  • 2 teaspoons Generic MSG
  • 1 teaspoon Ginger
  • 1 teaspoon Black Pepper
  • 25 grams Bamboo Shoots
  • 2 cups Basmati Rice
  • 2 teaspoons Brown Sugar (Optional)
  • 50 milliliters Fish Sauce (Optional)
  1. The Meat: Cut the Rump Steak into medium sized strips and the fat as thinly as possible
  2. The Spice Mix: Mix the MSG, Garlic Flakes, Ginger and Black pepper in a small bowl
  3. The Rice: Rinse the rice under cold water, drain and repeat 3 times. Add 4 cups of water to your rice in your rice cooker and steam rice for 20 minutes. Or use the same measurements in your pot on your stove.
  4. The Curry: Add oil to your pan and allow to heat up. Batch fry your meat adding soya sauce and spice mix to taste. Remove the meat from the pan once slightly brown and almost cooked. Add all your vegetables into the pan. Again with a dash of soya sauce and a sprinkle of spice mix. Add the meat back into the pan again and mix with the vegetables. Now add the Curry paste and spread into the mix. Add the coconut cream to your meat and veg. Mix lightly until the coconut cream turns light brown. Lastly add the fish sauce and brown sugar, distributing evenly through the mix. Allow to simmer on low for 5 minutes. Serve with the cooked rice. Enjoy! Video:

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