Panang Curry Beef Brisket Stew with Mushroom and Snow pea

by HappyMan (follow)
Cherish all we have, simplify all in our life, enjoy every moment.
Easy (2874)      Dinner (2274)      Lunch (1798)      Family (1525)      Asian (483)      Winter (315)      Mushrooms (190)      Coconut (175)      Beef (175)      Spicy (145)     
This Thai-inspired spicy and delicious stew is an ideal choice for winter's dish.

Preparation Time: 10 minutes
Cooking Time: 1 1/2 hour
Makes: 4 servings

600g beef brisket, chopped into chunks, rinsed
50g Thai panang curry paste
3-4 garlic cloves, peeled, halved
400g coconut cream
1-2 cups water
2-3 fresh lime leaves
1-2 tbsp raw sugar
1 tbsp olive oil
6-8 cup mushrooms, quartered
100g fresh snow peas, trimmed
coriander leaves to garnish
a red chilli to garnish


Heat olive oil in a deep pan over medium heat. Add garlic, panang paste and 2 tbsp coconut cream. Stir fry until mix and fragrant.

Add 1 cup coconut cream and 1 cup of water. Stir to combine.

Add beef chunks and lime leaves. Bring to a boil.

Reduce heat to low. Cover and simmer for about an hour.

Add some water occasionally if getting dry.

Lift the lid, add mushroom, snow peas, remaining coconut cream. Stir well to combine.

Cover and simmer for another 15 minutes.

Add raw sugar to season.

Remove from heat.

Transfer to serving bowl or serve as it is.

Garnish with coriander leaves and a red chilli.

Serve immediately with steamed rice, noodles, roti or bread.

#Snow pea
#One pot
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