Panaeng beef curry (Kaeng Phanaeng neua) from The Food of Thailand: A Journey for Food Lovers by Kay Halsey and Lulu Grimes and Oi Cheepchaiissara

  • shrimp paste
  • beef flank steaks
  • coconut
  • ground cumin
  • fish sauce
  • galangal
  • garlic
  • kaffir lime leaves
  • lemongrass
  • palm sugar
  • rice vinegar
  • peanuts
  • red chillies
  • tamarind paste
  • dried long red chillies
  • Asian shallots
  • coriander roots
  • long red chillies
  • Lebanese cucumbers
  • EYB Comments

    Can substitute shop-bought dry curry paste for the book's "Dry curry paste" specified in this recipe.

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

    Can substitute shop-bought dry curry paste for the book's "Dry curry paste" specified in this recipe.

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