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Panang Curry

Thicker, milder red curry with beef, kaffir lime leaves, and crushed peanuts enriched with coconut cream.

Ingredients

  • 600 g beef sirloin
  • 4 tbsp panang curry paste
  • 500 ml coconut milk
  • 6 kaffir lime leaves
  • 20 g thai basil
  • 60 g peanuts
  • 2 tbsp fish sauce
  • 2 tbsp palm sugar
  • 2 red chili
  • 400 g jasmine rice

Steps

  1. Reduce coconut cream in a wok until oil breaks out.
  2. Fry paste in the oil until deeply fragrant, 3 minutes.
  3. Add thinly sliced beef, sear 90 seconds.
  4. Pour in remaining coconut milk, simmer 10 minutes to thicken.
  5. Season with fish sauce and palm sugar, fold in lime leaves, basil, and crushed peanuts.

≈ 540 kcal · 34 g protein · 52 g carbs · 24 g fat — per serving, estimate

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