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Thai Panang Beef Curry (Rich Panang Curry with Tender Beef, Kaffir Lime and Crushed Peanuts)
The thickest and richest of Thai curries: tender sliced beef simmered in a reduced, velvety coconut cream flavored with Panang curry spices, finely shredded kaffir lime leaves, and toasted ground peanuts.
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
4servings
- Beef sirloin or flank steak, thinly sliced across the grain500 g
- Thick coconut cream or full-fat coconut milk400 ml
- Roasted peanuts, coarsely crushed40 g
- Red bell pepper, sliced1 piece
- Fish sauce or soy sauce2 tbsp
- Brown sugar or palm sugar1 tbsp
- Vegetable oil1 tbsp
Preparation Steps
1
Heat oil in deep skillet and fry 2 tbsp Panang curry paste for 1-2 minutes until aromatic oils release.
2 min timer
2
Add thinly sliced beef and stir-fry over medium-high heat for 2-3 minutes to sear and coat with paste.
3 min timer
3
Pour in coconut milk, add bell pepper, fish sauce, and sugar. Simmer gently for 12-15 minutes until beef is tender and sauce thickens.
12 min timer
4
Scatter crushed roasted peanuts over the rich curry and serve warm with steamed jasmine rice.
1 min timer
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Provenance & Public Domain Audit
Source: East & South Asian Culinary Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & Asian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
