Thai Beef Panang Curry Recipe From Scratch
Enjoy this Thai beef panang curry recipe, made with homemade curry paste, coconut milk, and customizable protein. A healthy, easy dinner with rice!
Ingredients
- 2 cups + 2 tbsp coconut milk, full fat
- 3 tbsp panang curry paste
- 16 ounces beef, sliced thinly, preferably flank, sirloin, or ribeye
- 4 tbsp fish sauce
- 2 1/2 tbsp palm sugar
- 4 kaffir lime leaves, thinly slice
- 4 chilies, sliced, adjust to taste
- 1 cup pea eggplants, optional
Instructions
- Heat up a third of the coconut milk in a pan or pot over medium heat. When you see the milk thickening and the oil starting to separate, stir in the panang curry paste.
- Pour in the rest of the coconut milk when the paste is thoroughly mixed.
- When the coconut curry sauce comes back to a gentle boil, toss in the beef and cook until cooked through to taste.
- Add in the fish sauce, palm sugar, kaffir lime leaves, and slices of chili. If you’re using pea eggplants, add those too.
- Simmer until either the pea eggplants are soft enough or the palm sugar has fully melted in the sauce. Serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.
- Use my homemade panang curry paste or store-bought like Maesri or Mae Ploy.
- To store: Panang curry will last good for up to 4 days in the fridge, and the flavors get even better. Before storing, allow it to cool down to room temperature and then transfer it to an airtight container to store it in the refrigerator.
Calories: 781kcal | Carbohydrates: 20g | Protein: 32g | Fat: 66g | Saturated Fat: 43g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 2033mg | Potassium: 1039mg | Fiber: 1g | Sugar: 11g | Vitamin A: 574IU | Vitamin C: 88mg | Calcium: 76mg | Iron: 9mg
