Description
A rich and aromatic Thai curry made with tender beef, Panang curry paste, and coconut milk, perfectly paired with fluffy coconut rice for a complete meal.
Ingredients
Scale
- For the Curry:
- 1 tablespoon vegetable oil
- 500g beef steak, sliced thinly
- 2 tablespoons Panang curry paste
- 1 can (400ml) coconut milk
- 1 red bell pepper, sliced
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar
- A handful of fresh basil leaves
- For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- Salt to taste
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the beef slices and cook until browned, about 5 minutes.
- Stir in the Panang curry paste and cook for 2 minutes until fragrant.
- Pour in the coconut milk and bring to a simmer.
- Add the red bell pepper, fish sauce, and palm sugar. Simmer for 20 minutes until the beef is tender.
- For the Coconut Rice:
- In a separate pot, combine jasmine rice, coconut milk, water, and salt.
- Bring to a boil, then reduce heat and simmer covered for 15-20 minutes until rice is cooked.
Notes
This dish is moderately spicy; adjust the curry paste for milder or hotter flavors. Serve fresh for the best taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Main
- Cuisine: Thai
Nutrition
- Calories: 600
- Sugar: 5g
- Fat: 30g
- Carbohydrates: 40g
- Protein: 50g