Panang Curry Beef
Savor the rich, velvety flavors of Panang Curry Beef, a classic Thai dish that's both comforting and aromatic. Tender slices of beef are simmered in a creamy coconut milk-based sauce infused with the bold essence of Panang curry paste, balanced by the nutty undertones of smooth peanut butter and the subtle sweetness of palm sugar. The addition of fragrant kaffir lime leaves and a touch of fish sauce brings depth and authenticity to every bite. This quick and easy recipe is ready in under 40 minutes, making it the perfect weeknight dinner for four. Garnished with fresh Thai basil and a hint of red chili for a pop of color and spice, this irresistible curry pairs beautifully with warm, fluffy jasmine rice for a meal that's both hearty and luxurious.
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Ingredients
- 500 grams Beef (sirloin or flank steak, sliced thinly)
- 3 tablespoons Panang curry paste
- 400 milliliters Coconut milk
- 2 tablespoons Peanut butter (unsweetened, smooth)
- 2 tablespoons Fish sauce
- 1 tablespoon Palm sugar (or brown sugar)
- 4 leaves Kaffir lime leaves (thinly sliced)
- 1 piece Red chili (sliced thinly for garnish)
- 10 leaves Thai basil leaves
- 1 tablespoon Vegetable oil
- 4 servings Jasmine rice (cooked, for serving)
Directions
Step 1
Heat the vegetable oil in a large skillet or wok over medium heat.
Step 2
Add the Panang curry paste and sauté for 1-2 minutes until fragrant.
Step 3
Slowly pour in the coconut milk, stirring to combine with the curry paste. Allow it to simmer for 3-4 minutes.
Step 4
Add the peanut butter, fish sauce, and palm sugar. Stir well to create a smooth, creamy sauce.
Step 5
Add the sliced beef to the skillet and cook for 5-7 minutes, stirring occasionally, until the beef is tender and cooked through.
Step 6
Stir in the kaffir lime leaves and let the curry simmer for another 2-3 minutes to infuse the flavors.
Step 7
Taste the curry and adjust seasoning with more fish sauce (for saltiness) or palm sugar (for sweetness) as needed.
Step 8
Turn off the heat and garnish with thinly sliced red chili and Thai basil leaves.
Step 9
Serve the Panang curry hot over a bed of steamed jasmine rice.
Nutrition Facts
| Serving size | (1613.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2509.1 |
| Total Fat 94.5g | 0% |
| Saturated Fat 30.4g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 375mg | 0% |
| Sodium 4202.9mg | 0% |
| Total Carbohydrate 252.5g | 0% |
| Dietary Fiber 6.7g | 0% |
| Total Sugars 47.5g | |
| Protein 158.7g | 0% |
| Vitamin D 35IU | 0% |
| Calcium 234.8mg | 0% |
| Iron 19.6mg | 0% |
| Potassium 2662.9mg | 0% |
Source of Calories