Description
A rich and aromatic Thai beef Panang curry made with tender slices of steak, creamy coconut milk, and fragrant spices. Perfectly balanced with sweet, salty, and tangy flavors.
Ingredients
- 2 tbsp oil
- 1 onion (sliced)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 2 cloves garlic (peeled and minced)
- 1 tbsp ginger paste
- 2 tbsp panang curry paste
- 2 tbsp peanut butter
- 6 kaffir lime leaves (roughly torn)
- 400 g (14 oz) beef steak, thinly sliced
- 400 ml (14 oz) full-fat coconut milk
- 2 tbsp lime juice
- 2 tbsp palm sugar or light brown sugar
- 1 tbsp fish sauce
- 10 Thai basil leaves
- Boiled rice (long grain or jasmine)
- 2 tbsp chopped unsalted peanuts
- 2 spring onions (chopped)
- 8–12 Thai basil leaves
Instructions
- Heat the oil in a wok or large frying pan over medium-high heat.
- Add the onion, peppers, garlic, and ginger, and stir-fry for 2 minutes.
- Add the panang curry paste, peanut butter, and kaffir lime leaves. Cook for 3-4 minutes, stirring often until fragrant.
- Add the sliced steak and cook for 2-3 minutes, stirring constantly to separate the pieces.
- Pour in the coconut milk, lime juice, sugar, and fish sauce. Stir well and bring to a gentle simmer. Cook for 5 minutes until slightly thickened.
- Stir in the Thai basil leaves and turn off the heat.
- Serve with rice and top with chopped peanuts, spring onions, and fresh Thai basil leaves.
Notes
- Use tender cuts like sirloin, ribeye, or flank steak sliced against the grain.
- Adjust spice level by increasing or decreasing curry paste.
- Can substitute chicken or tofu for beef if preferred.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 10 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 75 mg
