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Beef Pandang

By mark dw (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4
Thai Beef pandang


  • 400 g Beef brisket sliced into bite size pieces
  • 2tbsp Cooking oil
  • 2tbsp Panang curry paste
  • 1 400ml can of coconut milk - reserve 2 tbsp for garnish
  • 1 tbsp fish sauce
  • 4 kaffir leaves ( 2 for garnish)
  • 2tsp sugar


  • STEP 1
    Heat the oil and stir in the curry paste, cook for 2 minutes
  • STEP 2
    add the beef and cook for 5 minutes stiring occasionally
  • STEP 3
    Transfer to slow cooker, Add the coconut milk, fish sauce, sugar, kaffir leaves cook on a low heat for 5 hours
  • STEP 4
    Garnish with finely sliced kaffir leaves and a drizzle of coconut milk
  • STEP 5
    Serve with jasmine rice
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