Beef Panang Curry
The ultimate comfort food, Beef Panang Curry is a creamy, aromatic delight that’s perfect for weeknight dinners or special occasions. Loaded with tender beef simmered in rich coconut cream and spices, it’s a dish that satisfies cravings and brings everyone to the table. Try making this delicious curry tonight!
Equipment
- Wooden Spoon
- Skillet
- Chef's Knife
- Saucepan
- Blender
- Baking Sheet
Ingredients
- 1 lb beef sliced into about 1/4-inch (5mm) thick
- 5 tablespoons oil for frying
- 3 pieces kaffir lime leaves thinly shredded
- 16 oz coconut cream or coconut milk for a lighter option
- 1 tablespoon palm sugar or sugar for sweetness
- 1 tablespoon fish sauce adding umami
- to taste salt and sugar
- 1 tablespoon oil for frying
- 1 tablespoon water to adjust consistency
- 2.5 tablespoons chili powder for heat
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 1/2 inch galangal chopped
- 1 piece lemongrass use white part only, cut into 2-inch (5cm) length
- 1 tablespoon cilantro stems or roots for flavor
- 2 pieces shallots finely chopped
- 2 cloves garlic minced
- 1.5 tablespoons red-skin roasted peanuts for crunch
- 1 teaspoon shrimp paste belacan
Instructions
- Blend all the spice ingredients into a smooth paste.
- Heat oil in a wok and stir-fry the kaffir lime leaves for 30 seconds.
- Add the spice paste and continue stir-frying for 1–2 minutes, or until fragrant.
- Reduce the heat to medium and stir-fry until the oil begins to separate slightly.
- Add the beef and cook for 2 minutes.
- Stir in the coconut cream and fry briefly for 1–2 minutes.
- Add the palm sugar and fish sauce, stir well, then cover the wok.
- Reduce the heat to medium-low and simmer for 45 minutes to 1 hour, or until the meat is thoroughly cooked and tender to your liking.
- Adjust the seasoning with salt or fish sauce, and sugar to taste.
- Add some water if you prefer a saucier, gravy-like texture, or if the dish appears too dry.
- Serve with hot steamed Jasmine rice.
Notes
- Tip 1: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop.
- Tip 2: You can freeze this curry for up to three months. Thaw it overnight in the fridge before reheating.
- Tip 3: Serve alongside steamed Jasmine rice or noodles to complement the rich flavors.
- Tip 4: Feel free to add vegetables like bell peppers or spinach for added texture and nutrition.
- Tip 5: Garnish with fresh cilantro or Thai basil before serving for a burst of freshness.