Panang Curry
also called gaeng panang · phanaeng · penang curry · panang neua · panang beef · panang curry beef
- Thai Kitchen
- serves 4
- about 40 min
- Stews & Braises
Three ways to read this recipe
The table
| 1 cup(240 mL)coconut cream | crack the cream 5 min | fry the paste 3 min | simmer 10 min | reduce 8 min until it coats | scatter over |
| 1/3 cup(80 g)panang curry paste | |||||
| 1 lb(450 g; sliced thin across the grain)beef sirloin | |||||
| 1 cup(240 mL)coconut milk | |||||
| 2 Tbsfish sauce | |||||
| 1 Tbspalm sugar | |||||
| 2 Tbs(ground fine)roasted peanuts | |||||
| 4(rolled and cut into hairs)makrut lime leaves | |||||
| 1(slivered)red spur chile | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.
Pans and tools
1crack the cream 5 min
2fry the paste 3 min
goes in with what step 1 made
3simmer 10 min
goes in with what step 2 made
4reduce 8 min until it coats
goes in with what step 3 made
5scatter over
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 26 mintwo waits that overlap count once
- Needs you
- 8 minof the steps that give a time
One of the 5 steps never says how long it takes, so both numbers are floors. The recipe itself says 40 min.
crack the cream 5 min
5 minneeds youfrom the start
fry the paste 3 min
3 minneeds you5 min in
simmer 10 min
10 minwalk away8 min in
reduce 8 min until it coats
8 minwalk away18 min in
scatter over
not timed26 min in
- needs you
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.
You'll need wok
Goes with
See how it is written
>> title: Panang Curry
>> category: Stews & Braises
>> tags: beef, coconut, thai, peanuts, curry
>> counters: Thai Kitchen
>> aka: gaeng panang, phanaeng, penang curry, panang neua, panang beef, panang curry beef
>> servings: 4
>> time: 40 min
>> step.1: crack the cream 5 min
>> step.2: fry the paste 3 min
>> step.3: simmer 10 min
>> step.4: reduce 8 min until it coats
>> step.5: scatter over
Fry @coconut cream{1%cup}(240 mL) in a #wok{} over medium heat for ~fry{5%min}, until it splits and beads its own oil.
Fry @panang curry paste{1/3%cup}(80 g) into @&(~1)cracked cream{} for ~fry{3%min}, pressing it flat against the pan.
Simmer @beef sirloin{1%lb}(450 g; sliced thin across the grain) and @coconut milk{1%cup}(240 mL) with @&(~1)fried paste{} for ~simmer{10%min}.
Reduce @&(~1)curry{} with @fish sauce{2%Tbs}, @palm sugar{1%Tbs} and @roasted peanuts{2%Tbs}(ground fine) for ~simmer{8%min}, until it barely pours and coats the back of a spoon. Panang is a coating, not a soup — if it runs off the beef it has not reduced far enough.
Scatter @makrut lime leaves{4}(rolled and cut into hairs) and @red spur chile{1}(slivered) over @&(~1)curry{}.