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Beef Panang Curry

There's nothing quite like the aroma of a rich, fragrant curry wafting through your kitchen. It transports you to a cozy corner of a bustling Thai street market, doesn't it? Today, I'm excited to share with you a recipe for Beef Panang Curry that is not just mouthwatering but also incredibly easy to whip up. In less than 30 minutes, you can create a dish that will impress your family and friends!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Beef Panang Curry
  • 500 g beef thinly sliced, flank or sirloin recommended
  • 2 tbsp Panang curry paste
  • 400 ml coconut milk creamy and rich
  • 2 tbsp vegetable oil for sautéing
  • 1 tbsp fish sauce
  • 1 tbsp sugar to enhance flavors
  • 1 leaf kaffir lime torn
  • 1 medium red bell pepper sliced
  • 1 cup green beans trimmed
  • Fresh basil leaves

Equipment

  • Large Pan

Method
 

  1. Step 1: Heat the vegetable oil in a large pan over medium heat.
  2. Step 2: Add the Panang curry paste and sauté for 1-2 minutes until fragrant.
  3. Step 3: Add the sliced beef and cook until browned on all sides.
  4. Step 4: Pour in the coconut milk and bring to a gentle simmer.
  5. Step 5: Stir in the fish sauce, sugar, and torn kaffir lime leaf. Let it simmer for 10 minutes.
  6. Step 6: Add the red bell pepper and green beans, cooking for an additional 5 minutes.
  7. Step 7: Serve hot, garnished with fresh basil leaves.

Notes

This dish is great for leftovers! Store any uneaten curry in an airtight container in the fridge for up to 3 days.