Beef Panaeng (Panaeng Neur)

Panaeng curry, or penang curry, is a type of Thai curry that is milder than other Thai curries. A popular panaeng curry dish is beef panaeng, which is a dish based on beef in a curry sauce. The traditional dish contains beef cut in thin strips, kaffir lime leaves, coconut milk, panaeng curry paste, palm sugar and fish sauce, but for this recipe, I would love to have a little more color, then I have add peas eggplant. The dish typically contains thick coconut milk and will have very little other liquids added (hence a dry curry). For vegetarians, tofu can be used in place of beef.  Panang Curry is a popular favorite at many Thai restaurants. It is usually made with beef, but either chicken or pork can be substituted.
  • 100g beef tenderloin, thinly sliced
  • ½ cup coconut milk
  • ½ cup water
  • 1 tbsp Panaeng curry paste
  • 2 tbsp fish sauce
  • 1 kaffir lime leaves
  • 1 tbsp palm sugar
  • 1 red pepper slice
  • 1 tbsp cooking oil
  • 1 tbsp peas eggplants
  1. Turn on the stove medium heat. Add the oil into saucepan and add panaeng curry paste and stir well until fragrant.
  2. Adding a little bit coconut milk about ¼ cup every 1-2 minutes. Keep stirring so it doesn’t burn. You should start to see a lot of oil coming to the top of the curry. This is normal and sign that you’re doing it right! 
  3. Then add beef and stir until mixed well.  Add some water, don’t so much and make sure the beef is covered by the liquid and reduce to thick.
  4. Let’s them boil for 1-2 minutes. Add the palm sugar and stir to melt and combine, then add the fish sauce and kaffir lime leaves. Stir to combine. If it is too dry add a little bit more chicken soup.
  5. Turn off the heat and garnish slice kaffir lime leaves, red pepper sliced and a swirl of thick coconut milk. Serve hot with hot steamed rice.
Enjoy ka ^^