Beef Panang Curry
This creamy beef panang curry is a rich Thai coconut curry made with panang curry paste, tender beef, and roasted peanuts. Ready in about 20 minutes, it delivers authentic Thai flavor in an easy weeknight dinner.
Ingredients
- 2 tablespoons panang curry paste
- 1 tablespoon ground roasted peanuts or natural peanut butter
- 1 (13.5 ounce) can coconut milk, divided
- 1 tablespoon coconut oil (optional)
- 1 tablespoon fish sauce
- 1 teaspoon palm sugar or light brown sugar
- 1 pound boneless beef such as flank steak , sliced thin against the grain
- 2 branches young green peppercorns (optional)
- 3 –4 kaffir lime leaves , thinly sliced
- 1 –2 Thai bird's-eye chiles , sliced (optional)
- 3 tablespoons chopped roasted peanuts (optional garnish)
- Jasmine rice for serving
Instructions
- In a medium saucepan over medium heat, stir the curry paste and two tablespoons of coconut milk until combined.
- Simmer while stirring occasionally until fragrant and the coconut milk begins to separate and release oil, about 3–5 minutes.
- Stir in the remaining coconut milk, fish sauce, and palm sugar. Bring to a gentle simmer.
- Add the sliced beef and green peppercorns if using. Cover and simmer gently until the beef is just cooked through, about 4 minutes.
- Serve over jasmine rice and garnish with kaffir lime leaves, sliced Thai chiles, and chopped roasted peanuts.