Panang Curry with Beef
One of the classic ways to make Panang is to let the beef slowly simmer in the curry until the meat is tender. Panang curry paste traditionally contains peanuts, so be sure to check the ingredients if you have a peanut allergy.
Serves: 4Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy
- 2 cans (13.5 oz.) coconut milk (do not shake the cans)
- 1⁄2 cup Panang curry paste
- 2 lbs. sliced beef sirloin
- 2 Tbsp. fish sauce
- 2 Tbsp. sugar
- 6 torn lime leaves or 6 small bay leaves plus 1 1⁄2 tsp. grated lime zest plus 3⁄4 tsp. minced lemon thyme
- 1 cup Thai basil
- Do not shake the coconut milk cans. Scoop the cream on top of the coconut milk, about halfway down. In a large frying pan, bring the cream to a boil over medium heat. Stir in curry paste and turn down the heat to low. Simmer over low heat, without stirring, until fragrant and coconut cream starts to release some oil, about 3 to 5 minutes.
- Add beef to the mixture and simmer for 2 minutes, stirring occasionally. Add the rest of coconut milk and bring it back to boil. Simmer beef for 30 minutes at low heat.
- Stir in fish sauce, sugar, lime leaves, and Thai basil leaves. Simmer 5 minutes. Serve hot.