Beef panang curry

Illustrative photo: Vee Satayamas from Bangkok, Thailand — CC BY 2.0, Wikimedia Commons

Meat

Beef panang curry

Thick, mild Thai curry with peanut, thinly sliced beef and makrut lime leaves.

30 min
4 servings
Easy
Pricier
Thai

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Ingredients

Ingredients

500 g Thinly sliced beef
40 cl Coconut milk
2 tbsp Panang or red curry paste
1 tbsp Peanut butter

Spices & seasoning

2 tbsp Fish sauce
1 tbsp Sugar
Makrut lime leaves
Chili pepper

On the side

Thai rice

Nutrition facts

382 kcal per serving

Protein: 31.7 g
Carbohydrates: 9.2 g
of which sugars: 6.4 g
Fat: 23.9 g
of which saturated fat: 17.9 g
Fiber: 1.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Reduce half of the coconut milk with the curry paste until the oil starts to separate.
Add the beef and cook for 3 minutes.
Add the rest of the coconut milk, peanut butter, fish sauce and sugar, and simmer for 5 minutes; add the lime leaves cut into thin strips.

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