Beef panaeng (Geng panaeng neua) from Thai Food (page 316) by David Thompson

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

Accompaniments: Pickled ginger (King dong); Steamed eggs (Kai neung); Salted prawns (Gung kem); Deep-fried fish with pickled garlic (Pla tort gratiam dong)

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

  • cathinchley on May 28, 2016

    Have made this recipe a number of times with chuck, and made it tonight with beef brisket. Never going back to chuck - it was amazing. Agree with twoyolks that it can be very sweet - I only added a little less than a tablespoon of palm sugar and was still sweet to my taste. Definitely start with 1/3 to 1/2 of the palm sugar in the recipe. Also, the recipe for the paste made about 8 tablespoons, and the recipe calls for 4. We also increased the amount of meat used as we felt the meat-sauce ratio was too far in favour of sauce - perhaps again leading to twoyolks comment r.e. soupy

  • twoyolks on December 07, 2015

    This was good but was sweeter than I'd like. It was also very soupy.

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