Beef Panang Curry
A rich, creamy Thai-style curry with tender beef, fragrant lime leaves, and a hint of heat. Quick enough for a weeknight, impressive enough for guests.
- Total time
- 30 min
- Servings
- 4
- Calories
- 420
- Protein
- 25g
Ingredients
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Open the appInstructions
Step 1
Heat a splash of oil in a wok over medium-high. Add shallots and garlic, stir-fry until fragrant, about 1 minute.
Step 2
Add curry paste and stir-fry for 1 minute until it darkens and smells aromatic.
Step 3
Pour in half the coconut milk, bring to a simmer, and cook until it thickens slightly, about 3 minutes.
Step 4
Add beef slices and cook, stirring, until just browned, about 2 minutes.
Step 5
Stir in remaining coconut milk, fish sauce, and brown sugar. Simmer gently for 5 minutes until beef is tender.
Step 6
Tear kaffir lime leaves and stir in. Cook 1 minute more, then remove from heat.
Step 7
Garnish with fresh cilantro and serve hot with rice.
Tools you’ll need
- wok or large skillet
- wooden spoon
- knife
- cutting board
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