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.
Ingredients
- 1.5 lbs beef flank steak (or sirloin), thinly sliced
- 2 cans full-fat coconut milk
- 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 leaves 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
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1
Open 2 cans full-fat coconut milk 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.
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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.
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3
Add 2 tbsp natural peanut butter (unsweetened) and stir until incorporated. Pour in the remaining full-fat coconut milk and bring to a simmer.
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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).
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5
Season with 2 tbsp fish sauce (gluten-free) and 4 tsp palm sugar (or brown sugar). Add 6 leaves center rib removed kaffir lime leaves (fresh or frozen), tearing into the curry. Simmer 2 more minutes.
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6
Serve topped with 2 thinly sliced fresh red chili (Fresno or Thai) and 1/2 cup fresh Thai basil leaves.