Panang Beef Curry
Indulge in the vibrant and aromatic flavors of Panang Beef Curry, a delightful dish that combines tender beef with a creamy coconut sauce enriched by Thai red curry paste. Perfect for family dinners or meal prep, this recipe showcases a harmonious blend of savory and sweet notes, creating an irresistible comfort food experience. With its quick cooking process, you can impress your guests or satisfy your cravings in no time. Serve it over rice to create a satisfying meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Simmering
- Cuisine: Thai
Ingredients
Scale
- 2 pounds boneless short ribs or 3-pound chuck roast
- 2 tablespoons vegetable oil
- 4 tablespoons Thai red curry paste
- 1 can (14-ounce) unsweetened coconut milk
- 4 teaspoons fish sauce
- 2 teaspoons sugar
- 1 Thai red chile (optional), chopped
- 6 Kaffir lime leaves, thinly sliced
- 1/3 cup unsalted dry-roasted peanuts, chopped
- 1 cup dry white rice (2 cups once cooked)
Instructions
- 1. Cut the beef into small pieces and simmer in water for 60-75 minutes (short ribs) or 90-120 minutes (chuck) until tender.
- 2. Prepare rice according to package instructions simultaneously.
- 3. In a nonstick skillet, heat vegetable oil and sauté 2 tablespoons of curry paste until darkened.
- 4. Stir in coconut milk, fish sauce, sugar, and optional chile; add remaining curry paste and cooked beef.
- 5. Simmer until the sauce thickens (about 12-15 minutes), then mix in lime leaves for added aroma.
- 6. Serve hot over rice, garnished with chopped peanuts.
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 85mg
Find it online: https://cookingwithallison.com/panang-beef-curry/