Thai Panang curry with beef and broccoli is a delicious and flavorful dish. Here's a recipe to make it at home:
Ingredients:
- 1 pound beef, thinly sliced
- 2 cups broccoli florets
- 1 can (14 ounces) coconut milk
- 2 tablespoons Panang curry paste
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- Fresh basil leaves, for garnish (optional)
- Cooked rice, for serving
Instructions:
In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the Panang curry paste to the wok and stir-fry for another minute to release its flavors.
Add the thinly sliced beef to the wok and cook until it is browned on all sides, about 3-4 minutes.
Add the sliced onion and red bell pepper to the wok and stir-fry for 2-3 minutes until they start to soften.
In a small bowl, whisk together the coconut milk, fish sauce, soy sauce, and brown sugar until well combined.
Pour the coconut milk mixture into the wok and bring it to a simmer. Reduce the heat to low and let it simmer for 5-7 minutes, allowing the flavors to meld together.
Add the broccoli florets to the wok and stir to coat them in the curry sauce. Cook for an additional 3-4 minutes until the broccoli is tender-crisp.
Taste the curry and adjust the seasoning if needed by adding more fish sauce or sugar according to your preference.
Once the beef is cooked to your liking and the vegetables are tender, remove the panang curry from the heat.
Serve the Thai Panang curry over steamed rice. Garnish with fresh basil leaves if desired.
Enjoy your homemade Thai Panang curry with beef and broccoli!