Gang Nuea Recipe
Slow-braised beef short ribs in a mild Panang curry with green beans
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Begin by trimming excess fat from the beef short ribs and patting them dry with paper towels.
- 2
Sear the Beef
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef short ribs and sear them on all sides until browned. Remove the ribs and set aside.
- 3
Make the Curry Base
In the same pot, add the Panang curry paste and stir-fry for about 1 minute until fragrant. Then add the coconut milk and beef broth, stirring to combine.
- 4
Add the Beef and Simmer
Return the seared beef short ribs to the pot. Add fish sauce, brown sugar, and lime leaves. Bring the mixture to a gentle simmer, then cover and reduce heat to low.
- 5
Slow-Braise
Allow the beef to braise for 2.5 to 3 hours, or until tender, stirring occasionally.
- 6
Add Green Beans
In the last 30 minutes of cooking, add the green beans to the pot, ensuring they are submerged in the sauce.
- 7
Finish and Serve
Once the beef is tender, discard lime leaves and stir in Thai basil. Serve the Gang Nuea hot with steamed rice.
