Thai Food Recipe





 
 
 
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  Beef Panang Curry recipe  
  (Panang Neur)  
 
 Panang Neur
   Panang curry is slightly different from the other coconut milk curries in that it has a thicker sauce from an amazing array of dried spices. It combines some herbs such as basil leaves , red chilli and kaffir lime leaves.
Ingredient
    400 grams beef tenderloin, sliced
    2 tablespoons panang curry paste
    2 tablespoons vegetable cooking oil
    150 gms coconut milk
    2 tablespoons palm sugar
    2 tablespoons fish sauce
    10 basil leaves
    1 red chilli, sliced
    3 kaffir lime leaves
Preparation
1. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil.
2. Add beef and season with palm sugar and fish sauce.
3. Once the beefs are cooked, then add basil, chilli and kaffir lime leaves. Transfer to a serving bowl. Serve with steamed rice is also a good way to enjoy this recipe.
 
   
 
   
 
 
     

 
     
 
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