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Panang Beef Curry in a Rich Coconut Sauce

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Panang Beef Curry in a Rich Coconut Sauce is a Thai-inspired dish featuring tender beef in a creamy, mildly spicy coconut-based curry infused with kaffir lime, basil, and a hint of sweetness. Quick to prepare, this flavorful one-pan meal pairs perfectly with jasmine rice.

Ingredients

  1. 1 lb thinly sliced beef (flank steak, sirloin, or chuck)
  2. 2–3 tbsp Panang curry paste
  3. 1 can (13.5 oz) full-fat coconut milk
  4. 1 tbsp fish sauce (or to taste)
  5. 1 tsp brown sugar or palm sugar
  6. 3–4 kaffir lime leaves, torn or thinly sliced
  7. 1 tbsp peanut butter (optional)
  8. 1 tbsp vegetable oil
  9. Fresh Thai basil leaves
  10. 1 red chili or bell pepper, sliced (for garnish)
  11. Salt, to taste
  12. Steamed jasmine rice, for serving

Instructions

Heat vegetable oil in a large skillet or wok over medium heat.

  1. Add Panang curry paste and sauté for 1–2 minutes until fragrant.
  2. Pour in half the coconut milk and stir until combined with the curry paste. Simmer until the oil begins to separate slightly.
  3. Add the sliced beef and cook until just browned, about 3–4 minutes.
  4. Stir in the remaining coconut milk, fish sauce, sugar, kaffir lime leaves, and peanut butter (if using). Simmer for 5–7 minutes, until beef is tender and the sauce thickens slightly.
  5. Taste and adjust seasoning with more fish sauce, sugar, or chili if desired.
  6. Stir in fresh basil just before serving.
  7. Serve hot over jasmine rice, garnished with sliced chili or bell pepper.

Notes

  1. Use light coconut milk for a lighter dish, but full-fat provides a richer flavor.
  2. If you can’t find kaffir lime leaves, substitute with 1 tsp lime zest.
  3. Panang curry paste can vary in heat—adjust quantity to taste.
  4. To make it vegetarian, use tofu, soy sauce instead of fish sauce, and a plant-based curry paste.

Nutrition

Find it online: https://thefamilycooking.com/panang-beef-curry-in-a-rich-coconut-sauce/