Panang Beef Curry
Thai panang curry — beef strips simmered in a thick, peanutty red curry with kaffir lime, basil and coconut milk. Smoother and richer than Thai red curry, ready in 25 minutes.
25 minEasy~532 kcal / servingThai
Contains fishContains nuts
Nutrition
532 kcal
Calories
42 g
Protein
49 g
Carbs
19 g
Fat
Estimated, per serving
Good to know
Contains fishContains nuts
Ingredients · per serving
- 3 leaves Kaffir lime leaves
- 1 medium Lime
- 1 medium Red bell pepper
- 1 tbsp Fish sauce
- 1 tbsp Roasted peanuts (unsalted)
- 1 tbsp Sunflower oil
- 1 small bunch Thai basil
- 2 tbsp Peanut butter
- 200 g Beef sirloin
- 250 ml Coconut milk
- to taste Salt
- 1 tsp Light brown sugar
- 75 g Jasmine rice
- ½ small Red chili
- 2 tbsp Panang curry paste
Instructions
- Rinse the rice. Combine with 150ml water, pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat.
- Slice the beef against the grain into thin strips, about 5mm thick.
- Heat 1 tbsp sunflower oil in a wide pan over medium-high heat. Add the panang curry paste. Stir 90 seconds until fragrant and the oil splits red.
- Pour in half the coconut milk and the peanut butter. Whisk to combine. Bubble 2 minutes — the oil should rise.
- Add the beef strips, stir to coat, cook 2 minutes until just sealed.
- Add the remaining coconut milk, fish sauce, brown sugar, lime leaves and sliced red pepper. Lower heat, simmer 6-8 minutes until the sauce is thick and the beef is tender.
- Tear in Thai basil leaves. Squeeze in lime juice. Taste — adjust salt with fish sauce, sweetness with sugar. Spoon over the rice, scatter chopped peanuts and sliced chili.
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