Thai Panang Beef Curry

Thai Panang Beef Curry

You're new go-to curry! Quick, easy and delicious!

3.63 from 8 votes

Print Pin

Course: curry, dinner, lunch, Main Course, Side Dish

Cuisine: Thai

Keyword: Beef, Curry, Family Friendly, gluten-free, Kaffir Lime Leaves, Lightly Spiced, Mae Jum Recipes, Mild Curry, panang, Thai Beef Recipes, Thai Panang

Thai Curry Paste: Panang

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings:

Calories: 417kcal

Ingredients

500 g Beef Rump Steak
35 g Mae Jum Thai Panang Curry Paste
400 ml Coconut Milk
50 g Large Red chillies Optional
3-4 Kaffir Lime Leaves
1 tbsp Fish Sauce
1 tbsp Palm Sugar

Instructions

Preparation

Thinly slice the beef steak into strips
Finely chop kaffir lime leaves and slice red chilli (optional)

Cooking Method

Heat the thick layer of coconut milk (coconut cream) in a wok and then add the curry paste. Bring to a light boil and blend well. Simmer for 5 minutes to allow the oils to rise to the surface
Add palm sugar and fish sauce, blend well before adding in the beef strips. Stir beef into the sauce for 2 minutes
Add the remaining coconut milk and simmer for a further 10 minutes until fully cooked. Serve up with freshly steamed Jasmine rice and garnish with thinly chopped kaffir lime leaves

Nutrition