THAI RED BEEF CURRY | SLOW COOKER RECIPE

 

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post.

So make sure you watch the video below to ensure success – and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

 

Ingredients

Here are all the ingredients you’ll need to make this recipe. For amounts, check out the full recipe card below.

Beef, very thinly sliced against the grain (see notes about tender beef above)

Fish sauce

Oil

Coconut milk

Homemade or semi-homemade panang curry paste (recipe follows)

Kaffir lime leaves, 7 roughly torn, 3 finely julienned

Fish sauce, to taste

Palm sugar, finely chopped, packed (if using granulated sugar, use 1 teaspoon to start then taste and adjust)

A handful mild red pepper, thinly julienned for garnish, optional

Jasmine rice for serving

Semi-Homemade Panang Curry Paste

Red curry paste (see notes)

Toasted cumin seeds

Toasted coriander seeds

Roasted peanuts, unsalted (if allergic, sub another type of nuts or seeds)

Fermented shrimp paste (optional, only if the red curry paste doesn’t already have it)

How to Make Panang Curry Beef แพนงเนื้อ

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

For the semi-homemade panang curry paste:

Grind the cumin and coriander seeds until very fine using a mortar and pestle or a coffee grinder.

Add roasted peanuts and grind until fine.

Mix the red curry paste and shrimp paste into the ground spice mixture.

For the Curry

Add 1½ teaspoon fish sauce and oil to beef and massage it in with your hands, separating the pieces of beef that are stuck together as you mix.

In a saute pan or a wok over medium high heat, reduce ¾ cup coconut milk until thickened and creamy.

Stir in curry paste and reduce the heat to medium low. Cook the paste for a few minutes, stirring constantly, until coconut oil separates away from the paste. If the paste sticks to the pan, you can deglaze with a bit of the remaining coconut milk.

Add palm sugar and torn kaffir lime leaves and cook for a minute or so until the sugar is dissolved.

Add beef and quickly toss it with the curry paste, separating the pieces of beef as much as you can. Once the beef is about 50% cooked, add the remaining coconut milk and stir for 30 more seconds or just until the beef is fully cooked. If it looks too dry, you can add a splash of water at this point.

Stir in red peppers, if using, and turn off the heat.

Taste and adjust seasoning with more fish sauce and/or sugar as needed.

Garnish with julienned kaffir lime leaves and more red peppers as desired.

Serve with jasmine rice, enjoy!

5 Comments

  1. Love this, I so need to start using my slow cooker, looks like it would make life so much easier!

Leave a Reply