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
- 1 lb beef sirloin, thinly sliced
- 13.5 oz coconut milk
- 3 tbsp panang curry paste
- 4 leaves kaffir lime leaves
- 2 medium shallots, sliced
- 3 cloves garlic, minced
- 1 tbsp fish sauce
- 1 tsp brown sugar
Instructions
- 1
Heat a splash of oil in a wok over medium-high. Add shallots and garlic, stir-fry until fragrant, about 1 minute.
- 2
Add curry paste and stir-fry for 1 minute until it darkens and smells aromatic.
- 3
Pour in half the coconut milk, bring to a simmer, and cook until it thickens slightly, about 3 minutes.
- 4
Add beef slices and cook, stirring, until just browned, about 2 minutes.
- 5
Stir in remaining coconut milk, fish sauce, and brown sugar. Simmer gently for 5 minutes until beef is tender.
- 6
Tear kaffir lime leaves and stir in. Cook 1 minute more, then remove from heat.
- 7
Garnish with fresh cilantro and serve hot with rice.
Tools you’ll need
- wok or large skillet
- wooden spoon
- knife
- cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
