Beef Panang Curry

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.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 508
• Protein: 32 g
• Carbs: 11 g
• Fat: 36 g

Ingredients

• 500 g Beef tenderloin ( thinly sliced )
• 3 tbsp Thai curry paste panang ( ready to use )
• 400 ml Coconut milk ( canned )
• 2 tbsp fish sauce ( for saltiness )
• 1 tbsp palm sugar ( chopped )
• 40 g Peanut ( roasted and crushed )
• 4 piece kaffir lime leaves ( center vein removed )
• 1 piece Thai basil ( handful of leaves )
• 2 piece Thai chili optional ( seeded and julienned )
• 1 tbsp Peanut oil

Instructions

1. Reduce coconut cream

   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. Fry the paste

   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. Sear the meat

   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. Bind and season

   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. Finishing touches

   Stir in the crushed peanuts, very finely slivered kaffir lime leaves, and Thai basil. Remove from heat as soon as the leaves wilt.

Chef's tips

• 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.

Storage

Keep refrigerated for up to 3 days. Reheat over very low heat to prevent the sauce from splitting.