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Panang Curry with Beef

A rich, thick Thai Panang curry with tender sliced beef in a creamy coconut-peanut sauce - bold with kaffir lime and slightly sweet. Naturally low-carb when served without rice.

50 minMediumServes 4560 cal/serving

ThaiDinnerStovetopLow CarbHigh ProteinGluten-FreeDairy-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 1.5 lbs beef flank steak (or sirloin), thinly sliced
  • 2 cans full-fat coconut milk (13.5 oz)
  • 3 tbsp Panang curry paste (gluten-free, store-bought)
  • 2 tbsp fish sauce (gluten-free)
  • 4 tsp palm sugar (or brown sugar)
  • 2 tbsp natural peanut butter (unsweetened)
  • 6 kaffir lime leaves (fresh or frozen), center rib removed
  • 2 fresh red chili (Fresno or Thai), thinly sliced
  • 1 red bell pepper, cut into strips
  • 2 tbsp neutral oil (vegetable or canola)
  • 1/2 cup fresh Thai basil leaves

Instructions

  1. 1

    Open 2 cans full-fat coconut milk (13.5 oz) cans. Scoop the thick cream from the top of one can into a wide skillet. Heat over medium-high until the cream bubbles and fat separates, about 3 minutes.

  2. 2

    Add 3 tbsp Panang curry paste (gluten-free, store-bought) to the coconut cream and fry, stirring constantly, for 2-3 minutes until darkened and very fragrant.

  3. 3

    Add 2 tbsp natural peanut butter (unsweetened) and stir until incorporated. Pour in the remaining full-fat coconut milk (13.5 oz) and bring to a simmer.

  4. 4

    Add 1.5 lbs thinly sliced beef flank steak (or sirloin) and 1 cut into strips red bell pepper. Simmer over medium heat 8-10 minutes until beef is cooked through. Check that beef reaches an internal temperature of 145°F (63°C).

  5. 5

    Season with 2 tbsp fish sauce (gluten-free) and 4 tsp palm sugar (or brown sugar). Add 6 center rib removed kaffir lime leaves (fresh or frozen), tearing into the curry. Simmer 2 more minutes.

  6. 6

    Serve topped with 2 thinly sliced fresh red chili (Fresno or Thai) and 1/2 cup fresh Thai basil leaves.

Questions

How long does Panang Curry with Beef keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Panang Curry with Beef?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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