Description
Need a quick weeknight dinner that’s easy, has a few ingredients, is fun and flavor-packed? Beef Panang Curry is here!
Ingredients
Scale
2–3 tbsp Thai Panang curry paste, homemade using my recipe, or Mae Ploy brand
1 13.5 ounce can of coconut milk:
2 lb sirloin steak, thinly sliced, but really you can use, any kind of beef that you would eat as a steak
2–3 tbsp palm sugar
1–2 tbsp fish sauce
3 kaffir lime leaves, thinly slivered
1–2 Thai fresh chilies, thinly slivered
Instructions
- Warm a wok or large frying pan of choice over medium heat and once warm add oil of choice.
- Add the top part of the can of coconut milk, and stir it into the oil until warmed and bubbly.
- Add in the Thai Panang Curry paste, and stir until it starts to smell amazing and is incorporated into the coconut milk.
- Add the beef, stir it up, and once it’s about halfway cooked, add in the rest of the coconut milk.
- Cook for a few minutes until meat is cooked through.
- Add in palm sugar and fish sauce to taste.
- Sprinkle slivered or flash fried kaffir lime leaves on top.
- Enjoy!
Notes
Looking for ingredient substitutions or recipe tips? Look up in the post!
- Prep Time: 10
- Cook Time: 20
- Category: Curry
- Method: Stir-Fry
- Cuisine: Thai
Keywords: beef Panang curry, Panang curry beef, beef curry, beef thai curry, thai curry beef, Panang curry, homemade Panang curry paste, thai curry