Beef Panang Curry Recipe
Beef Panang - a Thai-style coconut milk curry with creamy peanut butter. Full of flavour and a milder than red Thai curry.
Servings: 4
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 (you can use fresh or dried)
- 400 g (14oz) thick beef steak, thinly sliced, against the grain *See notes on types of steak
- 400 ml (14 oz) tin full-fat coconut milk
- 2 tbsp lime juice (juice of approx 1 lime)
- 2 tbsp palm sugar or light brown sugar
- 1 tbsp fish sauce
- 10 Thai basil leaves
To Serve:
- boiled rice long grain or jasmine
- 2 tbsp chopped unsalted peanuts
- 2 spring onions (scallions) chopped
- 8-12 Thai basil leaves
Instructions
- Heat the oil in a wok or large frying pan over a medium-high heat.2 tbsp oil
- Add the onion, peppers, garlic and ginger, and stir fry for two minutes.1 onion, 1 red bell pepper, 1 yellow bell pepper, 2 cloves garlic, 1 tbsp ginger paste
- Add the panang curry paste, peanut butter and kaffir lime leaves. Cook for 3-4 minutes, stirring often. You should be able to smell the spices and kaffir.2 tbsp panang curry paste, 2 tbsp peanut butter, 6 kaffir lime leaves
- Add the steak and fry for 2-3 minutes, constantly moving and separating the steak with your spatula. The steak should be semi-cooked at this point.400 g (14oz) thick beef steak, thinly sliced, against the grain
- Add the coconut milk, lime juice, sugar and fish sauce, stir then bring to a gentle simmer. Allow to simmer for 5 minutes, until slightly thickened.400 ml (14 oz) tin full-fat coconut milk, 2 tbsp lime juice, 2 tbsp palm sugar or light brown sugar, 1 tbsp fish sauce
- Stir through the Thai basil leaves and turn off the heat.10 Thai basil leaves
- Serve the curry with rice. Top with chopped peanuts, spring onions, and a few fresh Thai basil leaves.boiled rice, 2 tbsp chopped unsalted peanuts, 2 spring onions (scallions), 8-12 Thai basil leaves
Video
Notes
Steak for Beef Panang
For the absolute best flavour and tender meat in a beef panang, use good quality steak. Ribeye and sirloin is best. I know it's on the expensive side, but this is a quick-cook curry and the flavour and texture of the steak is SO important.Can I use cheaper cut of steak?
Whilst I would recommend the more expensive cut, it is possible to go cheaper, but we need to make a couple of changes.When using ribeye or sirloin - which is a naturally more tender and flavourful cut, the steak is lightly fried and then simmered in the sauce. This results in tender, soft, melt-in-the-mouth beef.
For a cheaper cut, it needs seasoning and frying off first to give it more flavour (simmering in the sauce will make it chewy). If you want to use a cheaper cut here are my recommendations:
- Use velveted beef (a method of tenderising a cheaper cut). You'll need to season and fry it off first, then add it to the curry in the last couple of minutes of simmering.
- Use minute steak or thin frying steak. This is usually made from a cheaper cut of beef. Slice it thinly, season and fry it off first, then slice it up and add it to the curry in the last couple of minutes of simmering.
How to scale up and scale down this recipe
You can halve or double this recipe, sticking to the same ratios. If you double the recipe, it will take 5-10 minutes longer to cook, and you may need to add in a little cornstarch slurry to thicken if desired.Nutritional information is approximate, per person, not including rice (but it does include the chopped peanuts, spring onions and Thai basil). This recipe serves 4.
Nutrition
Calories: 618kcal | Carbohydrates: 21g | Protein: 27g | Fat: 50g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 61mg | Sodium: 460mg | Fiber: 3g | Sugar: 10g
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