Beef Panang Curry
Panang curry is characterized by balanced sweet and savory flavors with nutty undertones and a bright citrusy finish.
Servings 4
Calories 445kcal
Ingredients
- 1½ pounds chuck steak, cut into 1” cubes
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 teaspoon ground roasted coriander
- 1 teaspoon ground cumin
- 3 tablespoons red curry paste
- 1 tablespoon palm sugar or dark brown sugar
- 1 (13.5 ounce) can coconut milk
- 1 tablespoon fish sauce
- 2 tablespoons chunky peanut butter
- 6 Kaffir lime leaves julienned, divided
- 1 tablespoon chopped peanuts
- Jasmine rice, for serving
- Thai basil leaves, for garnish (optional)
- Lime wedges, for garnish
Instructions
- Season the beef on all sides with salt and pepper. Heat a large Dutch oven over medium heat and heat through.
- Add the beef and sear until all sides are golden brown, about 6 minutes. Remove to a plate and set aside.
- Return the pot to heat and add the coriander, cumin, red curry paste and sugar, stirring constantly to fry the paste until it deepens in color and becomes fragrant, about 1 minute.
- Add the coconut milk to the pot with the beef and 1 cup of water. Cover and simmer the mixture over medium-low heat until the beef is fork-tender, about 1 hour and 30 minutes, adding additional water ¼ cup at a time if the sauce becomes too thick and dry.
- Stir in the fish sauce, peanut butter and half the julienned lime leaves.
- Garnish with the remaining lime leaves and peanuts then serve the beef panang curry with jasmine rice, Thai basil and lime wedges.
Nutrition
Calories: 445kcal | Carbohydrates: 6g | Protein: 35g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 116mg | Sodium: 510mg | Potassium: 674mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1804IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 5mg