Thai · Dinner
Panang Curry with Beef
Sliced beef sirloin simmered in a thick panang curry paste bloomed in coconut cream, enriched with peanuts, kaffir lime leaf and palm sugar, finished with a savory-sweet balance and a touch of fish sauce. Served over jasmine rice and topped with shredded lime leaf and crushed peanuts.
$6
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
40.2gProtein
33.6gFat
39.8gCarbs
9.1gSugar
3.9gFiber
980mgSodium
109mgChol
18.9gSat Fat
790mgPotassium
68mgCalcium
4.3mgIron
2.1mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Slice the beef sirloin thinly against the grain, shred the kaffir lime leaves, slice the bell pepper and chili; set everything aside.
2
Sweat
Heat the vegetable oil and coconut cream in a wok over medium heat for 2 minutes, stirring until the oil separates and floats on top.
3
Bloom
Stir the panang curry paste into the coconut cream and cook over medium heat for 2 minutes until fragrant and the oil turns deep red.
4
Sear
Add the sliced beef sirloin to the wok over medium-high heat for 3 minutes, stirring often, until the outside is no longer pink.
5
Simmer
Pour in the remaining coconut milk, fish sauce, and palm sugar with the bell pepper; simmer over medium-low heat for 8 minutes until the beef is tender and the sauce thickens to coat a spoon.
6
Finish
Stir in half the shredded kaffir lime leaves and half the crushed peanuts; simmer for 1 minute until softened.
7
Plate
Spoon the jasmine rice onto a plate, ladle the curry alongside, and scatter over the remaining peanuts, lime leaf and sliced chili.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g beef sirloin
- 1 cup240ml coconut milk
- 4 tbsp4 tbsp coconut cream
- 3 tbsp3 tbsp panang curry paste
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp palm sugar
- 44 kaffir lime leaves, plus extra for garnish
- 2 tbsp2 tbsp roasted peanuts, plus extra for garnish
- 11 red bell pepper
- 2 tsp2 tsp vegetable oil
- 1 1/3 cup270g jasmine rice, cooked
- 22 fresh red chili, for garnish
