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Go Back   E46Fanatics > Everything Else > The Off-Topic > Food Talk

Food Talk
Do you like food? If so, you came to the right off-topic section. Discuss your favorite food topics here!

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Old 06-24-2012, 03:16 PM   #1
StrummerE46
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Beef Panang Thai Curry Recipe

1 lb of beef
heaping tablespoon red curry paste
1 can of coconut milk
3-4 lime leaves, preferably kaffir
oil
2 tablespoons fish sauce
2 tablespoons palm sugar or brown sugar


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Old 06-24-2012, 03:17 PM   #2
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cut up beef into bite sized chunks
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Old 06-24-2012, 03:20 PM   #3
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add half the can of coconut milk and the curry paste. when it starts to boil, stir the paste into it and simmer until the paste dries up. once the paste dries up, add a few tablespoons of oil to fry the mixture and keep stirring until the oil turns red.



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Old 06-24-2012, 03:22 PM   #4
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then add in the beef, sugar, other half of coconut milk can and fish sauce. mix in the beef, and then bring to a boil. add in enough water to cover, bring to a boil again and then turn to a simmer.


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Old 06-24-2012, 04:27 PM   #5
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when it has thickened, the beef is tender and the oil has separated, its done. chiffonade the lime leaves and top the curry with that. i also put on a little rice vinegar.


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Old 06-24-2012, 10:50 PM   #6
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dude i am loving your recipes... gonna start following a couple of them

bravo
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Old 06-26-2012, 08:18 PM   #7
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thank you sir. another one coming up!
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Old 07-03-2012, 09:42 AM   #8
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Love this!
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Old 07-03-2012, 10:10 AM   #9
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So that's how you get a thick curry sauce. I guess I don't let mine reduce enough. I'll definitely be giving this a shot soon.
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Old 07-03-2012, 11:07 AM   #10
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Fack this looks amazing
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Old 07-03-2012, 11:38 AM   #11
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Exactly. This particular type is supposed to be thicker, but most are kind of soupy which I'm not a real big fan of
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Old 07-03-2012, 11:39 AM   #12
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My curry tends to be fairly thick, but I cook it for a while and, like you said strummer, you have to let it reduce.
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Old 07-04-2012, 12:49 PM   #13
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i got another one im throwing on here in a few days, its kinda soupy but good
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Old 07-13-2012, 04:15 AM   #14
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This is a great recipe

and the directions are explained in a way guys understand, such as "add this and this here, then this now, bring to boil and the simmer." the timing is so important and lots of recipes don't have instructions like that in a clear logical way for the home, non-pro cook.

thx!
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Old 07-13-2012, 05:55 PM   #15
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Thanks! I'm doing a massaman curry tonight. Always have a curry in the fridge.
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Old 07-13-2012, 09:07 PM   #16
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wow now I'm hungry
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Old 07-13-2012, 09:20 PM   #17
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On the stove now. Had people over so I didn't take step by step pix but I'll make a post
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