Thai beef panang with coconut, chilli & peanuts from The Roasting Tin Around the World: Global One Dish Dinners (page 152) by Rukmini Iyer

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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

    Can substitute rice for noodles.

  • TrishaCP on March 13, 2022

    This is one of those recipes that would be just as easy to make in a saucepan (but then wouldn’t fit the concept of the book). Mine had a lot of liquid, and a saucepan would have been easier to maneuver through the kitchen. Having said that, this tasted good. I made this with jarred red curry sauce that needed using. I roasted it 5 minutes less than specified and the meat was great but honestly, there was so much liquid in mine that I don’t think I would have had issues if I roasted the full time.

  • misskatyenglish on February 15, 2021

    Tasted great, but I'd like to attempt it with chicken, or a different cut of beef. The steaks just dried out too quickly and were tough and chewy.

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