Description
This aromatic Panang beef curry features tender beef simmered in a rich, creamy sauce with Thai herbs and spices, paired with fluffy coconut rice for a comforting meal.
Ingredients
Scale
- 1.5 lbs beef chuck, cut into cubes
- 2 tablespoons Panang curry paste
- 1 can (14 oz) coconut milk
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar
- 1 kaffir lime leaf
- 1 cup jasmine rice
- 1 cup coconut milk for rice
- Salt to taste
Instructions
- Heat oil in a pan over medium heat and brown the beef cubes for 5 minutes.
- Add curry paste and stir for 1 minute until fragrant.
- Pour in coconut milk, add onion, garlic, bell pepper, fish sauce, palm sugar, and kaffir lime leaf.
- Simmer for 20-25 minutes until beef is tender.
- In a separate pot, rinse jasmine rice and cook with coconut milk and water according to package instructions.
- Serve the curry over the coconut rice.
Notes
For a spicier version, add fresh chili peppers. Ensure to use full-fat coconut milk for creamier results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Thai
Nutrition
- Calories: 650
- Sugar: 8g
- Fat: 35g
- Carbohydrates: 45g
- Protein: 40g