Thai · Dinner
Panang Curry with Beef
Thin strips of lean beef sirloin simmered in a light coconut-milk broth built on panang curry paste, kaffir lime leaf and brown sugar, finished with basil and lime juice. Served over jasmine rice, this version keeps richness in check while holding the roasted, nutty curry flavour intact.
$5
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
386Calories
33.4gProtein
15.8gFat
28.6gCarbs
6.9gSugar
2.3gFiber
780mgSodium
85mgChol
8.1gSat Fat
620mgPotassium
45mgCalcium
3.4mgIron
2.1mcgVitamin B12
28mgVitamin C
Goes well with
Singha or Thai lager beer
local
Thai iced tea (Cha Yen)
international
gluten-free
low-calorie
low-calorie
Instructions
1
Prep
Slice the beef sirloin thinly against the grain and tear the kaffir lime leaves, slice the bell pepper into thin strips.
2
Bloom
Heat the vegetable oil in a small saucepan over medium heat and stir in the panang curry paste for 1 minute until fragrant and slightly darker.
3
Simmer
Pour in the light coconut milk and water, stirring to dissolve the paste, and simmer over medium heat for 3 minutes until a thin sheen of oil appears.
4
Cook
Add the sliced beef to the pan over medium-high heat and cook for 3 minutes, stirring, until the strips firm up and lose their pink color.
5
Finish
Stir in the fish sauce, brown sugar, kaffir lime leaves, and bell pepper; simmer 5 minutes over medium-low heat until the sauce thickens and coats the back of a spoon.
6
Plate
Remove from heat, stir in lime juice and half the Thai basil leaves until wilted, then spoon the curry over the cooked jasmine rice and scatter the remaining basil on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 4 tbsp4 tbsp panang curry paste
- 1 cup240ml light coconut milk
- 1/2 cup120ml water
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp brown sugar
- 44 kaffir lime leaves
- 11 red bell pepper
- 1010 Thai basil leaves
- 2 tsp2 tsp lime juice
- 1 cup196g jasmine rice, cooked
- 2 tsp2 tsp vegetable oil
