Department of International Trade Promotion, Ministry of Commerce, Thailand  
Panang Neua (Beef Panaeng)
Ingredients :

Curry Paste Ingredients

salt ½ teaspoon
white peppercorns ½ teaspoon
coriander seeds ½ teaspoon
cumin seeds ¼ teaspoon
dried big chillies 4
kaffir lime skin ½ teaspoon
galangal 1 teaspoons
lemongrass 1 tablespoon
coriander root 1 tablespoon
garlic 3 tablespoons
shallots 2 tablespoons
shrimp paste 1 teaspoon

Other Ingredients

coconut cream 1 cup
beef 120 grams
coconut milk ½ cup
kaffir lime leave 1
Red spur chillies ½

Decoration ingredients

kaffir lime leaf 1
Red spur chillies ½

Seasoning mixture ingredients

fish sauce 2 tablespoons
palm sugar 1 tablespoon

Directions :

1. Pound all curry paste ingredients until finely smooth.
2. Boil coconut cream and curry paste until fragrance and oily.
3. Add beef , seasoning mixture ingredients, and coconut milk.
4. When boiling , add red spur chilies and kaffir lime leaves. Lift from heat.

Tips :

This dish obtains less curry sauce. Simmer coconut cream until oily and fragrance. Any types of meat could be added. The most popular meat is beef.

Health :

Protein (grams) : 36.2
Fat (grams) : 20.2
Carbohydrate (grams) : 286
Calories : 439


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Department of International Trade Promotion

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