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Old 05-07-2008, 07:48 PM   #1
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Beef Panang Curry

Like our other Thai recipes, this is toned down as we do have kids after all! LOL. My favorite is beef, seconded by chicken, but I have been known to use tofu and even pork to make this. I think beef is the best. Also, we buy our curry paste in a larger container, but they also sell it in small cans like a tuna can. If you use the small can, half it or be prepared for some heat. For this recipe I will just go by the way we make it, which is 3 tbsp of the curry paste out of the large container.

3tbsp Panang curry paste
1/4 cup chunky peanut butter
2tbsp brown sugar
1lb beef, cubed or cut into thin strips (think fajitas style)
1 can coconut milk
1 can water

Heat large skillet on high, add in Panang curry paste and peanut butter. Whisk together until smooth. Add in coconut milk, beef, and brown sugar until mixed and let come to a boil stirring occasionally. Reduce heat to medium/low, add water, and simmer for another 10 to 15 minutes stirring occasionally.

Serve over white or brown rice (we prefer brown rice).

We came up with this version to tone it down enough so the kids would eat it, and they really enjoy it. It has just enough kick to it to be fun for them without being too spicy for them to handle. Definitely not a 'traditional' version, but the tips to add brown sugar and peanut butter came from the owner of the Thai grocery store, and since he is from Thailand I figured I would listen to him, LOL.

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Old 05-07-2008, 07:52 PM   #2
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Sounds good, Mav. What do you serve with it as a veggie?
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Old 05-07-2008, 07:53 PM   #3
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usually broccoli works good for us.
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Old 05-07-2008, 08:11 PM   #4
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Or DW's suggestion of a broccoli stir fry or Chinese broccoli. I should make her post that now that she is on here, LOL.
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Old 05-07-2008, 08:12 PM   #5
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is panang the brand name of curry paste you're using or is it a type of curry paste?
I guess what I'm asking is, if I buy curry paste that doesn't have the word panang on it, is it gonna matter?
:)
sorry about the question marks!!!!!
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Old 05-07-2008, 08:16 PM   #6
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It's gonna matter. Panang is the type of curry, milder than a red but a bit spicier than a yellow curry. Yellow curry is good with chicken and either sweet potatoes or yellow potatoes. Masaman is a type of yellow curry that is good with chicken and yellow potatoes. Rama is a milder red curry that is good with beef IMHO, and close to Panang in heat. Then you step up to the red curries, and if you are insane feel free to try a green curry, LOL.
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Old 05-07-2008, 08:19 PM   #7
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well, i am insane, that's been long established..... :)
thanks for the curry paste primer!
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Old 05-07-2008, 08:25 PM   #8
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Ditto Suzi!
I had no idea there were so many curries. other than madam and Tim......

Years ago I used to get beef curry at a "Chinese restaurant". It was greenish. It had some bite!
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Old 05-07-2008, 08:25 PM   #9
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You're welcome! We tried a green curry once, WOW. Burn baby burn, LOL. They also had a great dish called Seafood in Nest. It was a nest made of crispy noodles filled with a red curry seafood mix (shrimp, fish, scallops, squid). I could barely make it thru the dish it was so hot! But man it was good...
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Old 05-07-2008, 08:27 PM   #10
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Quote:
Originally Posted by pacanis View Post
Ditto Suzi!
I had no idea there were so many curries. other than madam and Tim......

Years ago I used to get beef curry at a "Chinese restaurant". It was greenish. It had some bite!

ditto you're insane or the curry primer?
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