Panang Curry
พะแนง
A thick, creamy, slightly sweet curry that clings to the meat, finished with strips of lime leaf.
Serves 4
Prep 10 min
Cook 25 min
Ingredients
- 1 lb beef sirloin, sliced thin
- 1 can (13.5 oz) coconut milk
- 3 tablespoons panang curry paste
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar or brown sugar
- 3 makrut lime leaves, 2 left whole, 1 sliced very thin
- 1/4 cup roasted peanuts, crushed
- 1 red chili, sliced
- 1/2 cup Thai basil leaves
Steps
Step 1. Simmer about 1/2 cup of the thick coconut cream in a wide pan over medium heat until it separates, about 5 minutes.
Step 2. Add the curry paste and fry for 2 minutes, stirring.
Step 3. Add the beef and cook for 3 minutes until it is browned and no longer pink on the outside. Pour in the remaining coconut milk and the whole lime leaves.
Step 4. Simmer for 10 minutes, until the beef is cooked through and the sauce is thick.
Step 5. Stir in the fish sauce, sugar, and peanuts. Top with the sliced lime leaf, chili, and basil. Serve with rice.
Where this recipe comes from
Yoribang Thai recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Thai dishes. Fish sauce, palm sugar, curry pastes, and coconut milk are sold at Asian grocery stores, as are galangal, makrut lime leaves, and Thai basil. Thai chilies are very hot, so add them a little at a time.