Panaeng Beef Curry

Tender beef slices coated in a thick, rich, and creamy sauce. The aroma of kaffir lime and chili heat is perfectly balanced by the coconut sweetness.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 565
• Protein: 33 g
• Carbs: 11 g
• Fat: 42 g

Ingredients

• 600 g Beef heel ( thinly sliced against the grain )
• 400 ml Coconut milk ( unshaken to separate the cream )
• 3 tbsp Thai curry paste panang
• 2 tbsp fish sauce
• 1 tbsp palm sugar ( chopped )
• 4 piece kaffir lime leaves ( center vein removed, finely shredded )
• 30 g Peanut ( roasted and crushed )
• 2 piece Thai chili optional ( sliced diagonally )
• 1 pinch Thai basil optional ( for garnish )

Instructions

1. Reduce coconut cream

   Pour the thick part of the coconut milk into a pan. Heat over medium until the oil separates from the cream and rises to the surface.

2. Fry the paste

   Add the Panaeng curry paste. Stir vigorously until a strong aroma is released and the paste turns a bright brick red.

3. Sear the beef

   Add the beef slices. Stir to coat them thoroughly with the paste. The meat should be seared but remain supple.

4. Simmer and bind

   Pour in the remaining coconut milk, fish sauce, and palm sugar. Let it reduce over low heat until the sauce coats the back of a spoon.

5. Aromatic finishing

   Stir in the crushed peanuts, finely slivered kaffir lime leaves, and Thai chili. The oil in the sauce should be glossy.

Chef's tips

• Do not shake the coconut milk can before opening to easily collect the thick cream from the top.
• Slice the beef very thinly against the grain to ensure maximum tenderness after quick cooking.
• Panaeng sauce should be much thicker and more reduced than a standard red curry.

Storage

Keeps for 3 days in the fridge. Reheat gently in a pan with a splash of water if the sauce has thickened too much.