Beef Panang Curry
Ingredients
- 500 gBeef tenderloin (thinly sliced)
- 3 tbspThai curry paste panang (ready to use)
- 400 mlCoconut milk (canned)
- 2 tbspfish sauce (for saltiness)
- 1 tbsppalm sugar (chopped)
- 40 gPeanut (roasted and crushed)
- 4 pckaffir lime leaves (center vein removed)
- 1 pcThai basil (handful of leaves)
- 2 pcThai chili (seeded and julienned)
- 1 tbspPeanut oil
Method
A thick, velvety sauce coating tender beef, releasing aromas of lemongrass and roasted peanuts. The bright red chili and deep green basil contrast beautifully with the rich orange sauce.
- 1
Open the coconut milk can without shaking it. Scoop out the thick cream from the top and pour it into a hot wok. Heat over medium heat until it reduces and oil droplets start to separate on the surface.
- 2
Add the panang curry paste to the coconut fat. Stir constantly for a few minutes to release the aromas and unlock the flavors until the mixture becomes shiny.
- 3
Add the thin beef slices to the wok. Sauté over high heat so the meat is just seared and completely coated in the red curry paste.
- 4
Pour in the remaining coconut milk, fish sauce, and palm sugar. Simmer gently. The sauce should thicken until it coats the back of a spoon.
- 5
Stir in the crushed peanuts, very finely slivered kaffir lime leaves, and Thai basil. Remove from heat as soon as the leaves wilt.
Frequently asked questions
How do you get this dish right?
- Never shake the coconut milk can: the fat must be separated to fry the paste properly.
- Sliver the kaffir lime leaves as thin as hair so they release their scent without being tough to chew.
How long does this dish keep?
Keep refrigerated for up to 3 days. Reheat over very low heat to prevent the sauce from splitting.
