BEEF CURRY | do not Boil in Water directly! I will show you How to cook Delicious Beef Curry!
Try this very Delicious Filipino style Beef Curry. this is really good!
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List of Ingredients you need:
Beef (kalitiran / chuck part)
Cooking oil
Garlic
Ginger
Onion
Salt
Black pepper
Soy sauce
Sugar
Bayleaf
Star anise
Curry powder
Lemon grass
Water
Bell pepper
Potato
Red chili
Coconut cream
All purpose cream
#Beefcurry #Bestbeefrecipe #Howtocookbeef
One Bite and You're Hooked | Life-Changing Panang Beef Curry
A delicious Curry is truly a great recipe to know to make, it can be relatively cheap and easy to pull off you just need a little patience when using tougher cuts of beef. This Panang curry is one I think every aspiring home cook should have up their sleeve ready to deploy at a moment's notice.
Video edited by: nomaeditz@gmail.com
Homemade curry paste recipe:
1 cup rough chopped shallots
2-3 sticks of fresh lemongrass
1/3 cup ginger or galangal
10 cloves peeled garlic
4 dried ancho chilis
4 guajillo chilis
1 tsp shrimp paste
Zest of 2 limes or 2-3 kefir lime leaves
1/3 cup cooking oil
2 tsp salt
Panang beef curry recipe: for 3-4 pounds of beef
1 tsp coriander seeds
1 tsp cumin seeds
2 tsp lime zest
2 13 1/2 oz cans coconut milk (reserve 2 tbsp for garnish)
3 tbsp fish sauce
6 tbsp curry paste
1 tbsp coconut or palm sugar
3 tbsp chunky peanut butter
salt to taste
Garnish with slivers of chili and lime zest (also kefir lime leaf)
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Easy Thai Beef Panang Curry
Beef Panang is a hearty Thai Curry that's thick and creamy. Panang is made with minimal ingredients and an easy weeknight meal that's ready in 30 minutes.
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Amazing Thai Panang Curry Recipe! | Wokdown Wednesdays
We love a good pun at School of Wok, so whilst the UK is in lockdown 3.0 our Wok Wednesday series will be temporarily named Wokdown Wednesday! See what we did there? For this week's tutorial, Jeremy is teaching us how to make a rich and spicy Panang chicken curry from his home kitchen.
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How to Make Thai Food at Home: Everyday Pad Thai and Panang Beef Curry
Bridget and Julia unlock the secrets to Everyday Pad Thai. Tasting expert Jack Bishop challenges Bridget to a tasting of coconut milk. Next, gadget critic Lisa McManus reviews electric kettles. And finally, test cook Elle Simone makes the ultimate Panang Beef Curry.
Make Our Everyday Pad Thai:
Make Our Panang Beef Curry:
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Thai Panang Curry Beef Recipe (Panang Neua) | Keto & Low-carb
Thai Panang Curry Beef is one of my favorite curry dishes. Panang is a type of red curry but it is creamier, slightly sweeter and less spicy. Panang curry also has the signature of aroma from roasted cumin seeds and coriander seeds which you will love it.
One of the best features of curry is its versatility, and this red curry dish is no different. Feel free to swap the chicken for your own favorite protein. You can also turn this dish into a vegetarian/vegan meal by replacing beef with tofu or any vegetable and leaving out the fish sauce.
This keto Thai beef panang curry can be served with either konjac noodles or cauliflower rice, whichever you prefer.
Please enjoy Keto Thai Panang Curry Beef!
RELATED VIDEO
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Homemade panang curry paste here:
Comment below if you have tried cooking it.
00:00 Intro
00:20 Ingredients
00:39 Cooking instructions
03:47 Thai panang beef curry is now ready to serve.
03:53 Nutrition
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✅INGREDIENTS
500g beef, top round cut or your preferred cut, thinly sliced
3 tbsp panang curry paste (homemade, please see related video)
500ml coconut milk (I am using pasteurized coconut milk),
- -400 ml thick coconut milk and 100 ml thin coconut milk. If you are using UHT milk, simply dilute 50ml coconut milk with 50 ml water.
3 tbsp coconut oil
1 tbsp fish sauce
1 tbsp erythritol (or a preferred sweetener)
2 red spur chilies, julienned
5-6 kaffir lime leaves julienned
✅INSTRUCTIONS
• Heat a wok over high heat. Add beef to the wok. Add 100 ml thin coconut milk and stir until beef is 50% cooked. Reserve beef juice. Set aside
• Heat the coconut oil in a wok or saucepan over medium heat.
• Add the curry paste, sauté, stirring constantly over medium heat for about 2 minutes until aromatic.
• Add about half of thick coconut milk and keep stirring about 1-2 minutes or until boil. The coconut milk will be reduced a bit or cook until oil starts to separate.
• Add the remaining of thick coconut milk and beef juice. Stir to mix with the paste. Simmer until the curry is thicker and creamier.
• Add beef and cook briefly or until almost done. Taste to adjust the seasoning because curry paste may be already salty.
• Add erythritol and fish sauce. Taste again and adjust the seasonings to your liking.
• If the curry is too thick, add a little water until curry has reached the desired consistency. Let it boil.
• Add kaffir lime leaves and chilies (save some for garnish). Stir briefly and turn off the heat.
• Transfer to the serving platter. Sprinkle with kaffir lime leaves and red chilies.
• Serve with konjac noodles or cauliflower rice.
****NUTRITION is provided at the end of the video.*****