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Panang Curry Beef

A rich and creamy Thai dish featuring tender slices of beef coated in a flavorful Panang curry sauce made with coconut milk, enhanced by kaffir lime leaves and palm sugar.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 300 g beef, very thinly sliced against the grain (flank steak recommended)
  • 1.5 tsp fish sauce (quality brand like Red Boat)
  • 2 tsp oil (cooking oil or coconut oil)
  • ¾ cup coconut milk (full-fat recommended)
  • ½ cup coconut milk (for later use)
  • 1 recipe homemade or semi-homemade Panang curry paste
  • 10 leaves kaffir lime leaves (7 torn, 3 julienned for garnish)
  • 1.5 Tbsp palm sugar, finely chopped Brown sugar is a suitable substitute.
  • 1 handful mild red pepper, thinly julienned (for garnish, optional)
  • Jasmine rice (for serving)

Method
 

Preparation
  1. In a large bowl, combine 1½ teaspoon fish sauce and 2 teaspoons of oil with the sliced beef. Massage the mixture to help separate any pieces.
  2. Heat ¾ cup coconut milk in a sauté pan or wok over medium-high heat until thickened, approximately 5-7 minutes.
  3. Lower the heat to medium-low, and stir in your Panang curry paste, cooking while stirring until the coconut oil separates from the paste.
  4. Mix in 1½ Tbsp palm sugar and the torn kaffir lime leaves, allowing to simmer for about a minute until the sugar dissolves.
  5. Add the marinated beef, gently tossing to coat with the curry paste.
Cooking
  1. Once the beef is about 50% cooked, pour in the remaining ½ cup of coconut milk and stir for 30 seconds or until fully cooked.
  2. If the mixture looks too dry, add a splash of water to reach your desired consistency.
  3. Stir in the red peppers if using. Turn off the heat once they are slightly tender.
Finishing Touches
  1. Taste the dish and adjust the seasoning with more fish sauce or sugar as needed.
  2. Garnish with julienned kaffir lime leaves and any additional red peppers before serving.
  3. Serve the curry with jasmine rice, which beautifully complements the flavor.

Notes

You can make the curry paste a day in advance for deeper flavors. Leftovers store well in the fridge for up to 3 days or freeze for up to 2 months. Don't skip the lime leaves for added aroma. Adjust for spice as desired, and feel free to substitute proteins or vegetables based on dietary needs.