It’s a cold winter evening, and I am craving a curry. I’ve got a jar of panang curry paste from my local Asian market, and a flat iron steak from my friends at Certified Angus Beef, so it is time to revisit my pressure cooker Thai curry technique and make a Beef Panang Curry. 1
What’s the difference between a Thai panang curry2 and a Thai red curry? Crushed peanuts, and sweetness. Peanuts are one of the main ingredients in a panang curry paste, and aren’t in red curry; also, red curry tends to be more sour, and panang curry tends to be more sweet. If you can’t find a jar of panang curry paste, but you can find red curry paste, go with the red curry paste – it’s a fine substitute.
Looking for a quick hit of Thai on a weeknight? Give this recipe a try.
Sliced hot peppers (Red Thai “bird’s eye” peppers, or substitute Serrano peppers)
Sauté the aromatics: Heat the vegetable oil over medium-high heat in the pressure cooker pot until shimmering. (Use Sauté mode in an electric pressure cooker.) Stir in the shallot, sprinkle with 1/2 teaspoon kosher salt, and sauté until the shallot starts to soften, about 3 minutes.
Fry the curry paste: Scoop the cream from the top of the can of coconut milk and add it to the pot, then stir in the curry paste. Cook, stirring often, until the curry paste darkens, about 5 minutes.
Pressure cook the curry: Sprinkle the beef with the kosher salt. Add the beef to the pot, and stir to coat with curry paste. Stir in the rest of the can of coconut milk, chicken stock, fish sauce, soy sauce, and brown sugar. Lock the lid and pressure cook on high pressure for 12 minutes in an electric PC or 8 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes.
Finish the curry: Remove the lid from the pressure cooker. Stir in the lime juice, then taste the curry for seasoning, adding more fish sauce or brown sugar as needed. Ladle the curry into bowls, sprinkle with minced cilantro and basil, and serve with Jasmine rice.
Don’t shake the can of coconut milk – you want the solid layer of cream on the top to stay separate from the liquid underneath. That lets you fry the coconut cream with the curry paste, then add the liquid later. (If you forget, or your coconut milk is mixed, skip the cream in the “fry the curry paste” step and stir the whole can into the pot in the “pressure cook the curry” step.)
I like my curry hot, so I use 4 tablespoons of curry paste – in other words, the entire 4 ounce can. If you want to cut back on the heat, only use 2 tablespoons of curry paste.
Pressure Cooker Thai Panang Beef Curry
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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Check the “Related Posts” at the bottom of the page for some other curry recipes.↩
Phanaeng curry? Penang? I’m going with the panang spelling on my favorite jar of curry paste.↩
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