Create beef-panang-curry

content/beef-panang-curry

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+---
+title: Beef panang curry
+tags: ['beef', 'thai', 'curry']
+date: 2024-10-29
+author: https://www.dadcooksdinner.com/pressure-cooker-thai-panang-beef-curry/
+---
+- ⏲️ Prep time: 10 min
+- 🍳 Cook time: 1 hour
+- 🍽️ Servings: 8
+
+## Ingredients
+  - 1 tablespoon vegetable oil
+  - 1 large shallot, peeled and thin sliced
+  - ½ teaspoon fine sea salt
+  - 400ml can of coconut milk (full fat with the cream solid at the top) 
+  - 100g MaeSri Panang Curry Paste [available here](https://www.amazon.co.uk/dp/B003PHQXUQ)
+  - 800-1000g steak cut into chunks or strips (shoulder is preferred)
+  - ½ teaspoon fine sea salt
+  - ½ cup chicken stock or water (plus the coconut milk from the can)
+  - 125ml water with a Chicken Stock Pot dissolved in it.
+  - 1 tablespoon fish sauce
+  - 1 tablespoon soy sauce 
+  - 1 tablespoon brown sugar
+  - Juice of 1 lime
+
+Garnish and Sides
+
+  - Jasmine rice
+  - Sliced hot chillies (Red Thai “bird’s eye” peppers, or substitute Serrano peppers, or just standard red chillies)
+  - Slivered kaffir lime leaves (or substitute minced Thai basil)
+  - Ground peanuts
+  - Lime wedges
+
+
+## Directions
+
+1. In an Instant Pot set to sauté mode - high, heat the vegetable oil until it starts to shimmer, add the shallot and salt and cook for 3 minutes.
+2. Add only the cream from the coconut milk can and the curry paste and cook, stirring for five minutes until it darkens.
+3. Add the beef, remaining coconut milk, chicken stock, fish, soy sauces, and the brown sugar, give it all a stir and coat the beef in the sauce.
+4. Pressure cook on high for 12 minutes.
+5. NPR for 20 minutes, or QR the pressure and simmer on low sauté for 20 minutes if you want a thicker sauce.
+6. Slowly add the the pasta water to the pan and mix in increments.
+7. Add the lime juice and stir it in.
+8. Ladle on a bed of rice, sprinkle fresh chili and peanuts and the remaining garnishes.