Creamy Peanut Beef Curry — Panang Nuea
A Central Thai panang curry of seared beef simmered in thick coconut cream with panang curry paste and ground peanuts, finished with kaffir lime, palm sugar, and Thai basil over jasmine rice.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Tear kaffir lime leaves and slice red chillies diagonally. Skim 3/4 cup thick cream from coconut milk and set rest aside. Season sliced beef lightly with salt.
Bloom
Heat 2 tbsp oil and skimmed coconut cream in a large saucepan over medium heat 3 minutes until cream splits and beads of oil surface. Add panang paste and ground peanuts, fry 2-3 minutes until deeply fragrant and darkened.
Sear
Add sliced beef to bloomed paste over medium-high heat, stir-fry 2 minutes until sealed on all surfaces and just turning brown at edges, careful not to overcook.
Simmer
Pour remaining coconut milk over medium heat with fish sauce, palm sugar, and lime leaves. Bring to gentle simmer 7-8 minutes until sauce thickens and coats a spoon glossily.
Finish and plate
Kill heat, fold in basil and chillies until basil just wilts and curry oil glistens orange. Divide panang between two wide bowls alongside jasmine rice with extra basil scattered over.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.