Panang Beef Curry
If you’re in search of a heartwarming dish that brings comfort and satisfaction, look no further than Panang Beef Curry. This delightful recipe features tender beef simmered in a luscious coconut curry sauce infused with aromatic spices. Perfect for weeknight dinners or special gatherings, this curry creates an inviting atmosphere filled with delicious fragrances that draw everyone to the table. Simple yet impressive, it’s sure to become a family favorite.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: Thai
Ingredients
Scale
- 2 pounds boneless beef (short ribs or chuck roast)
- 2 tablespoons vegetable oil
- 4 tablespoons Thai red curry paste
- 1 can (14 ounces) unsweetened coconut milk
- 4 teaspoons fish sauce
- 2 teaspoons sugar
- 1 Thai red Chile (optional), chopped
- 6 Kaffir lime leaves, middle vein removed and sliced very thin
- 1/3 cup unsalted dry-roasted peanuts, chopped fine
- 1 cup dry white rice (2 cups once cooked)
Instructions
- Cut beef into small pieces and simmer in water until tender (60-75 minutes for short ribs; 90-120 minutes for chuck roast).
- Cook rice according to package instructions.
- In a skillet, heat vegetable oil and sauté 2 tablespoons of curry paste until dark red.
- Stir in coconut milk, fish sauce, sugar, and additional curry paste; mix in cooked beef.
- Simmer until sauce thickens (12-15 minutes); add lime leaves.
- Serve with rice, garnished with chopped peanuts.
Nutrition
- Serving Size: 1 cup (about 245g)
- Calories: 350
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg
Find it online: https://isabellacooks.com/panang-beef-curry/