How to Make Beef Panang Curry
Step #1: Pour a half cup of coconut milk into a wok or skillet set over medium-high heat. Once hot and foaming, add the Panang curry paste and use the back of a wooden spoon to break apart any large chunks. Stir the curry paste and the coconut milk until fully combined. Maybe that’s why I never really got into French cooking; it’s simply too much work! Once you have the basic methods down for making a stir-fry, Spicy Thai Chicken Soup, Easy Thai Fried Rice, and curry, you can exercise your own creative tendencies and make just about anything you like, including this Panang Curry recipe. Step #2: Reduce the heat to medium and add the rest of the coconut milk, water, fish sauce, palm sugar, and lime leaves. Let simmer for a few minutes, then add the thinly sliced beef and stir. Step #3: Cook the beef, stirring occasionally, for 3 minutes or more as needed to fully cook. Add the ground peanuts and reduce the heat to low. Stir to combine the peanuts with the curry. Step #4: Just before serving, turn off the heat and remove the wild lime leaves. Add the basil leaves and stir. Serve with rice. To reheat, gently warm it on the stove over low heat, stirring occasionally, to prevent the coconut milk from separating. Avoid microwaving as it can unevenly heat the curry and affect its texture.
