Gang Nuea Recipe
Recipe information
Make Gang Nuea in just 3h 30m. Slow-braised beef short ribs in a mild Panang curry with green beans
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Ingredients
Main Ingredients
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.
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