Phanaeng-curry beef skewers with grilled pumpkin from Flavors of the Southeast Asian Grill: Classic Recipes for Seafood and Meats Cooked Over Charcoal (page 173) by Leela Punyaratabandhu

  • coconut milk
  • palm sugar
  • Show all ingredients...

  • EYB Comments

    Allow to marinate for 2 hours. Can substitute red curry paste for Panang curry paste, coconut sugar or light brown sugar for palm sugar, beef sirloin steaks for beef rib-eye steaks, winter squash for pumpkins, and Thai basil for makrut lime leaves.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for 2 hours. Can substitute red curry paste for Panang curry paste, coconut sugar or light brown sugar for palm sugar, beef sirloin steaks for beef rib-eye steaks, winter squash for pumpkins, and Thai basil for makrut lime leaves.

  • Kduncan on November 04, 2020

    Used Pumpkin Pie Squash. The hardest part of this recipe is cutting the dang pumpkin, totally killed my arm. We liked this, the sauce though is really what makes this recipe sing.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.