Panang Curry Beef Recipe พะแนงเนื้อ - Thai Recipes - Hot Thai Kitchen
ฝัง
- เผยแพร่เมื่อ 29 ก.ย. 2024
- A classic, much loved Thai curry, and a very quick one to cook: panang curry! Instead of being soupy like most other Thai curries, this one is more of a saucy curry with a thick, rich, luscious, flavourful sauce. In this video I also give you a recipe for how to make a "semi-homemade" panang curry paste using store-bought red curry paste as a base. Enjoy!
JOIN US ON PATREON FOR BONUS CONTENT: / pailinskitchen
MY KITCHEN TOOLS & INGREDIENTS: kit.co/hotthai...
WRITTEN RECIPE: hot-thai-kitch...
MY COOKBOOK: hot-thai-kitch...
CONNECT WITH ME!
/ hotthaikitchen
/ hotthaikitchen
/ hotthaikitchen
/ hotthaikitchen
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the TH-cam channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via TH-cam videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitche...
#ThaiFood #ThaiRecipes #AsianRecipes
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Pailin!! There are a bunch of canned different Maesri curry pastes at my local Thai market. Of course, there is Panang, Red, and Green. But there are others, Yellow, and Kaeng Par, Kaeng Kua and so on. Could you please, if you haven't done already, make a video explaining the different types and what dish would they be used in, thanks and hope the baby is doing well!!!
i know Im asking randomly but does anybody know of a way to log back into an instagram account?
I was dumb forgot my account password. I love any tips you can give me.
Can I use dried Kaffir lime leaves instead of fresh ones?
Panang is the absolute classic Thai curry that I love love love love to cook besides green curry. Everybody (I live in Vietnam) I know loves the Thai curry I make for them.
I got to make this! There is a Thai restaurant by my house that makes an amazing beef curry panang. I always thought it was slow cooked since the meat is so tender. Now I know doesn’t take long at all. Thank you 🙏
My friend who tried my curry that I made with your recipe said its the best curry ever he had.
My mom serves this curry with fresh basil on the side to mix in as you like, but it’s so good on its own. Thank you for sharing your curry paste hack!❤️
My all time favorite Thai dish. Well done.
I had panang from a thai cook in Cardiff market. It was the best thing I have EVER had
I never missed your video Pai😂 and today I'm the first to click the like button yeayyy
I love Thai cuisine and of course your recipes are just brilliant! Thanks for great recipes♡
I LOVE Panang beef curry. I love in Portland, OR and fortunately we've a fair amount of Thai people living here, and therefore, also an abundance of Thai restaurants. For extra color, I've seen people using green beans and bell peppers here, depending on the restaurant. I personally like green beans better because they add fiber and stay mostly neutral to the overall flavor of the dish, while bell peppers being juicier and sweet can distract from the flavor I'm looking for, but that's just me. Thanks for sharing your recipe :)
Hi Pai, I'm cooking this dish now, but 3 times the amount you made and I didn't get Kaffir Leafs. However the Mae Ploy Panang curry paste I got has the flavor in it, so I think, I'm good on that part. What worries me a little is my choice of beef, I picked beef short ribs from H mart, and cut them into quarters not trimming the meat out. Now the whole Panang curry is simmering in my Wok and I'm patiently waiting for the cartilage to dissolve and the bones to separate from the meat. What do you think about this version of mine? Please let me know. I'm starving :)
I made this tonight for my parents! My dad is a white meat chicken guy so that was the meat. (Disclaimer: I am not a white meat chicken person. Boring.) I paired it with sticky Thai rice and a green papaya salad. Everything was so delicious and beautiful. Thank you so much! Much love to you and your new dumpling🥟. p.s. my forearms got a decent workout from the mortar and pestle. I tripled the recipes for our party of six.
thnx for this, i just took currypowder mixed with curryowder from store (contains some coriander etc) (instead of the seeds) also I skipped the peanuts and added peanutbutter instead and some shopped ginger into it and turned out very nice flavour indeed!
Oh it's one of my favorites ! Haven't cooked it for a while, maybe I will steal your idea soon if you don't mind 😜
Cheers Pailin 😊🙏
@@dougmaclean9752 And was the test successful ? 😅
my fav panang
Nice cut of beef, this looks so amazing!, have to make!.
Yummy! You are a great cooking instructor. Love watching you. I’ll have to cook this. Thank you!
oh...it's really awesome...and...yummy...!!!
thank you very much for sharing this recipe with us...!!!
I made it for family they said it is sooo delicious. Thanks so much ✨🙏🏻♥️
I love this dish and video!! 😍😍😍
This is the right way. In the county in California where we live, every place makes it like soup.. No peanut, no lime leaves,.. It's just a 100% wrong.. I'm always telling people how great the real thing is.. Thank you for showing how to do it the correct way. When it's right, it's heavenly!
So simple and lookin' sooo delicious...definitely going to try it! 😋 It's good to see you still going strong in your third trimester Pai, whereas me, can't barely cook at the end of the pregnancy... 😅 Wish you all the best Pai and enjoy the journey... 😍
It's getting difficult, but hanging in there :)
I made this tonight and is great and recommend you give it a try.
👍👍👍
Please make italan dishes and also authentic Japanese romen noodle soup thanks
Excellent video! Thank you.
We got a Thai lime tree so we have the leaves, but the orange tree leaves smell similar to kafir lime leaves
Excellent!
Pai, I once had a dish in a Thai restaurant that looked similar to this, but it had sliced red chili peppers and fresh basil. If they cooked it with lime leaves they must have removed them before serving. Do you think this is the same recipe?? Love your channel and recipes. Keep up the great work.
Yummy ! I can almost smell this dish ! And you getting prettier and prettier as your belly is growing ! Love your channel.
I'm drooling
Love curry
Hello! I love this video.. amazing recipe, I definitely want to try it... but unfortunately where I live I cannot find red curry or shrimp paste what can I use instead ? Thank you
Hi Palin what kind of shrimp paste that you use?
She tells me "Thai shrimp paste, Tra Chang brand. " Cheers! Adam
Great looking recipe! Thank you!! Quick question: I thought the kaffir lime leaves were too tough to eat unless chopped extremely fine?
They are :) Are you thinking about the garnish?
@@AdamHotThaiKitchen She tore some up and put them in the main dish. The shredded leaves were as garnish. If they are tough to eat, why are they torn in to pieces and added?
@@LightningRound1st Yea I know seems better to leave them whole right? I THINK she's doing it to get more flavour out of them but I'll ask :)
As I mentioned at the end, those bigger pieces are too tough to eat, but you still have to tear them or flavours won't come out if you leave them whole. Or you can finely julienne them all.
@@PailinsKitchen OH, you mean where you state the leaves are just for flavor and not to be eaten. That part? LOL! I was too anxious to get the recipe. I stopped the video when you went to taste and rushed over to your website. My bad.
Beautiful! Great tip on cutting the beef. I have found great pastes locally but hard to find kafir lime leaves, have found dried ones though. Want to order a big steel pan like yours, anybody know where to get them?
Try the one listed here kit.com/hotthaikitchen
Hi Pai! Looks so yummy!
Have you ever used the "thai noodle sauce"?
Where'd you get the wooden Wok spatula??
In the recipe, do you count Kaffir lime leave leaflets (ie 1 petal) as 1 leaf, or a 2 leaflet (ie 2 petals) lime leaf as 1 leaf?
Hi Adam here - and good question! If you want to ask her that one directly though rather that put it out to the community (as she doesn't see the comments on here once the post is more than a few days old), you can check out all the options to get hold of her at hot-thai-kitchen.com/contact . Cheers!
Is Panag similar to Satay?
'toast your seeds separately...' don't use peanut butter! 555🙏
i live in thailand and beef are not too good and need to cook for ever.do you cook the same way ?
More vegetarian recipes plz
Can i use pork instead?
yes
sure, you can use pork ,chicken etc.
@@nisakarnk.5033 thank you.
Can we make it with tofu
Sure
I’m a pescatarian,could I use something other than beef? Would the recipe work good with tofu for example?
dolores1232
Try this
th-cam.com/video/daMi8AdSRY0/w-d-xo.html
มีร้านอาหารไทยในเมืองของฉันที่ทำแกงพะแนงที่ดีที่สุด ฉันลองทานที่ร้านอื่นในเมืองแล้ว แต่ไม่มีใครเข้าใกล้ นั่นและซุปต้มไก่ทำให้วันของฉัน
Do not let the curry in the pan go to waste. How to soak up or transfer the remaining "curry" in the pan? Take a scoop or several scoops of cooked rice and place it in the pan. With a utensil of choice, move the rice around in the pan / curry. Remove coated rice from pan and eat! It's like a cardinal sin to let curry go to waste. lol
Ain't that the truth.
Wipe it with your toast.
Yesssssssss😋
I would use some kind of soft Indian bread ( en.wikipedia.org/wiki/Indian_bread#Gallery ) to mop up all that curry goodness.
Mhm 😎
She is right. The kaffir lime leaf is an absolute must. I always dice up a little lime leaf to cook with mine.
Hello from Montreal! Just made this tonight and OMGGGGG it’s going on my meal rotation! So.Darn.Good. Can’t wait to make more of your recipes!
in my experience, theres no such thing as mild chili in thailand lol
My adopted Thai grandma made me some panang duck curry. Panang curry is heavenly, and you just made me very hungry!
with all these ingredients, I bet, if you wait it little bit loger it will be a beef rendang. simply south east asia cuisine..
What a great looking recipe. I love how you give the tip of customising the paste. Hope your pregnancy is going well, you look great.
This is how panang should look. I’m working in a Thai restaurant in the uk own by an Indian man. There is NO Thai chefs, all the chefs are Indian and they just make panang that looks more like red curry, very soupy to call a panang. And all the curries are so thick like Indian curry, hardly drinkable. When I tried to tell them because I’m Thai and I know the food, the head chef gets offended. He can’t take any criticism, which will never make this place a good Thai restaurant. I’m sad that people pay for Thai food and get to eat something else. Some of the customers think the food is good, but that’s how they’ll have wrong image about Thai food. The food could be better then this if the chefs cook Indian food, not Thai food.
ทำไมไม่ทำอาหารอินเดียไปเลยเนอะ เหมือนเอาอาหารไทยมาทำเสียๆ
Sounds like I ate in this restaurant. Is it London Canning Town 😂
Some call Thai Massaman The King of Curry. This Panang should be called The Prince of Curry. (bc The Queen is Thai Green Curry.) 🤗😘
I agree with you.We have Massaman very often and it's lovely.
Many thanks for sharing this recipe. Since discovering it, I no longer buy Panang Curry in restaurants. All Thai restaurants in Sydney sell Panang Curry with a soupy and watery consistency, while I prefer it to be thick and saucy like this recipe. That's not a big deal, to be honest. However, the main problem is that the curry is bland and you eat it with rice, which isn't delicious at all.
Hi Pailin, fan of your channel. Look so good!!! Can I add some pieces of yellow or sweet onions?
When I was 16 I had my first job at the local talk of the town Thai restaurant. The owner & I became frens, & taught me a liddle Thai cooking - BUT her "super secret ingredient" - (would you believe it?!) - *_REESE'S PEANUT BUTTER!_* 😉
🙏 Thank you for showing how to make this - Pa'Nang is one of those dishes that I could just never nail properly! I like to add sweet potatoes to the curry - they add a little Magic to an already incredibly magical dish❤️!
Woah! Adding the peppers LAST - that's the key!! I didn't know this! OMG,
Yours is such a kwik recipe - I often take at least 2 hours to make this - your technique is PERFECT and eliminates so many unnecessary steps - I always wondered how My Thai friend could make it *_so quick_* and always delicious as the last.
I'm stoked because I just made this last nite, and for years I'm wondering what the heck am I missing?! Thank you thank you!
I am to make this for some friends tonite and now feel much more confident ☺️👍
Xox!
I cheat and use coconut cream instead of coconut milk. Starts out thicker.
I can vouch for this as well. Only way to go
This was so incredibly good!! I made it with boneless chicken thighs instead of beef and was able to find the keffir lime leaves at a Thai grocer in town (in Dallas!). You really can't skip having those, they make all the difference in flavor. I used a 4oz tin of Maesri panang curry and added the ground peanuts. Heavenly. You are my go-to for at home Thai cooking--thanks so much for your wonderful videos!!!
Always trying to tell people to eat curry with a spoon but they will not listen!!!
YES! Spoon! (and so much easier)
@@AdamHotThaiKitchen thats what i try explain..!!
Can you please make Singapore noodles (they're these curry flavored noodles) . I'm not sure if it's really from Singapore but I had it at a chinese restaurant in Long Beach California but would love to see your take on it.
laksa?
Awesome recipe as usual. Great fan of your cooking Pai.
We made it tonight. It tasted amazing¨! Try it guys - it's so easy to make this way!
My curry tasted like a beef panang should taste.. but I had quite a bit of oil separation at the end. Is that how it should be?
been wondering all the time about making easier version of yellow, panang, or massaman paste starting from the red one, b'cause red is the only one available in my place.. And your video just "validates" that! Gotta make it right away,, it's a lot easier by now..
I make a lot of curries but always just followed the directions on the back of the Mae Ploy pastes (green, red, massaman, panang) and they say to add oil first, fry the paste for 30 seconds, then add milk. However, after watching your videos, I see that I don't need the oil and I want the oil in the paste to separate. Thank you so much! By the way, made your pad thai recipe (after trying other for so long) and I made sure to use tamarind pulp (and not the concentrate). All I can say is OMG. THAT is what was missing!
Hey Pai, just wanted to send out some big love from Yorkshire, UK 🙏❤️🌎🏳️🌈we watch ur offerings loads and you rock!! We are very lucky as we are in Leeds and have an abundance of Asian supermarkets. We buy mae ploy pastes and they are just fabulous!! My partner and son love them along with every other little gems those stores have to offer! 😝 we are both vegetarians but our boy loves to eat meat so thanks so much 🇹🇭🇬🇧 x
My mouth is literally watering, im in thailand in 39 days i cant wait 😁😁😁
Hello pailin i made a panang curry today thank's for your help 👍
Thank you so much Pailin, for the recipes but more over because you remember me my mummy when I was a child
So when you make chicken penang would you sautee the penang curry paste in oil like you did in the old moo video or would you use the coconut reduction method you used here? I am about to make my first batch and would like to make it healthier by not using vegetable oil. I have the arroyo d milk in the box just fyi.
It depends on your coconut milk. Some will produce oil naturally as you reduce it. Some won’t because it’s been treated. According to Pai, canned coconut milk usually doesn’t produce any oil.
At any rate, I would just sauté the paste in reduced coconut milk. It should still work.
Oh wow, I’m surprised because when I get Panang curry at any Thai restaurant here in the NYC area, it tends to be wayyy more “soupy”. So I’ve always made it based off of that consistency. This actually looks amazing so I definitely want to try my hand at it! ☺️
It's definitely something you can adjust to your own preference. 😊
you probably went to those typical American Thai places, try Ayada or Wondee Siam, they're real thai restaurants that use shrimp paste ect...
@@Sofi-ji4jli've eaten the soupy ones in two different restaurants in thailand which where very authentic, i like both ways, it's always great
YUMMY, Thanks so much for your awesome recipe🌼
Definitely referring to this recipe next time I make panaeng curry, because I kinda goofed the last time I made it the other day. Glad to see you're doing well, Miss Pai! Oh, and do you know who Vatcharin Bhumichitr is?
I do :)
@@PailinsKitchen Pai-sempai noticed me!!! Seriously, though, his Southeast Asian cookbook and Thai street food cookbook are cornerstones of my collection, and I find his writing as charming as your screen presence (completely).
My husband and I have made your Panang Curry and Masamam Curry dishes and they taste so delicious! So excited to try out panang curry with beef! :) Looks yumm!
Awesome...im making this tonight...curry is my fav
Panang curry beef is so delish! OMG! I must have it! 🤗 Thank you, Palin! 🙏🏻
Can you add peanut butter to this recipe? If so, how much would you add to make it a little more "peanutty"?
Sure! It's not traditionally peanutty, but go for it! :) Will be good! (she says maybe just start with a tablespoon and see how it goes) Cheers! Adam
hi thank s for ur kindness and ur recipe,i would like to ask u,about the schrimps paste,since i open it,how long how can i keep in the frige?,thanks
Hi Lamat and Adam here! I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a week old (as per her note above). So click on "Show more" above to see how to contact her. Cheers!
going to make this soon and try to make my own roti flatbread to go with it
I live in the Midwest (no there are no ethic stores near me) and I can’t find kefir leaves. Does anyone have substitute?
Hi and Adam here - best substitutes according to most people are lime zest first, and then Bay Leaves second. Don't get the dried lime leaves though - they tend to have lost all their flavour. This is all assuming there is nothing near you re buying some here hot-thai-kitchen.com/locate-a-thai-grocer/ Cheers!
Looks so aroy ! Used to eat panang curry in Thailand with jumbo shrimps. Always have a pack of Lobo red curry here, will try this one !
My mouth frikin waters
Every time 😭🤤
I can only find Kifir lime leaves dried in a bottle, can you substitute actual lime juice to give it that lime flavor?
Oh and one of my main reasons for commenting! Thanks so much for taking the time! Food brings us all together, always.... regardless of difference... I’ve travelled non stop and have seen this up close and personal so great job young lovely lady!!! 👍🏾🙏X
My dad’s favourite dish that my mum makes for him พ่อหนูเป็นคน อังกฤษแล้วแม่หนูเป็นคนไทย แม่ชอบทำให้พ่อบอย
You mean "พ่อหนูเป็นคนอังกฤษ"?
Sami Bts trash ☺️ There’s something wrong about Google translate. 🤔
JidtapadTK actually it’s not google translate but I spoke to my microphone as I can’t type in Thai but can speak fluently and it just didn’t pick up what I said. So don’t go saying I used google translate without knowing
omg wth รู้ค่ะแต่ ไมโครโฟนหนูไม่รู้ว่าหนูพูดอะไรเพราะมันไม่ทัน หนูพูด หนูเป็นคนไทยค่ะแต่พิมพ์ภาษาไทยหรือว่า เขียนภาษาไทย ไม่ได้เพราะหนูโตมา โตที่อังกฤษ
Sami Bts trash ☺️ ไม่มีประโยคไหนที่ผมบอกว่าคุณใช้ google translate นะครับ
ผมเห็นว่า “ประโยคภาษาไทยก่อนที่คุณจะ edit” น่าจะมีอะไรผิดพลาด
ซึ่งต้องมาจากการแปลที่ผิดพลาด ไม่ว่าจะ input ด้วย text หรือ speech ก็ตาม
ก็ย่อมมาจากความผิดพลาดของโปรแกรมแปลภาษา
Is there lemon grass ? I had panang curry from a restaurant and i saw bits of lemon grass .
Hi! Not directly hot-thai-kitchen.com/panang-beef/ but there will be in the paste hot-thai-kitchen.com/red-curry-paste/ Cheers! Adam
You are super cool! :D Have been following for 3 years long after you did a collab with mark :D
Beautifully narrated..Feels yummy lookin at the dish..❤️
Hi Pai.. thank you for your delicious meals your publish. I have done 5 time the panang curry shrimp, it amazing ...! But I bought the panas curry paste at the oriental market, maesry brand ... it’s delicious but to hot... can I do it ti have the same great taste but less spicy or hot ?
How much curry paste should I use?
Question: I see Pai start with a vegetable oil, yet later in this an another panang recipe I saw of hers she tries to get to coconut oil by having coconut milk separate. Why not just use coconut oil from the very beginning? One potential problem she mentions is canned coconut milk is sometimes harder to work with in this regard. Why vegetable oil?
I haven't yet been able to find fresh kaffir lime leaves. Maybe next time I go in to downtown Toronto if I go to an asian grocery store I might find one. I did however find it dried and bottled a couple of years ago when I was in the US. The little bottle has flaked pieces of dry kaffir lime leaves in it. Hopefully it does just as well??
Yeah that should work for this recipe. Maybe use a little more.
If you can find some fresh kaffir leaves - wash and dry thoroughly, then freeze. Almost indistinguishable from fresh and better than dried.
@@cathykidd6688 Thanks good to know!
Amazon. www.amazon.com/Fresh-Organic-Kaffir-Lime-Leaves/dp/B07HHKZQXB/ref=sr_1_2_s_it?s=grocery&ie=UTF8&qid=1550287962&sr=1-2-spons&keywords=kaffir+lime+leaves&psc=1
I had trouble finding kaffir lime leaves too, i went to a few big ones in my area and didn't find any... I googled it and apparently you have to specifically go to a Vietnamese or Thai supermarket in order to find them, which worked for me. I was previously going to Korean supermarkets because they were pretty big and popular in my area. Vietnamese supermarkets in particular are easier to find than thai ones, and I always see kaffir lime leaves in them. Sometimes they're just labeled "Lime Leaves" at these markets instead of kaffir lime leaves. You'll know if you find them because they're pretty iconic. They look like 2 leaves attached to 1 stem. I hope this helps.
wow, look so easy. i will definitely give it a try.
Can we substitute Filipino shrimp paste? Bagoong its called.
Would Chuck steak be OK?
I travel to thailand and panang curry was the best of all curries. Damn i which i was a kid..... Jaja
Thank you so much for the shortcut paste! I love Panang curry. I usually have it with fish, but your beef version looks so good.
omg yes I've been hoping you would remake your panang video!
what can I use to substitute de coconut milk?
Hi Adam here, and is it that you can't find it, don't like it or are allergic? I asked Pailin about this regardless, and she said there really isn't one that won't make it a complete different dish. ... not that experimenting is a bad thing! :) Cheers, Adam