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Beef Panang Curry with Peanut Sauce

Beef Panang Curry with Peanut Sauce

Features:
  • One Pot/Pan
Cuisine:

Skip the takeout tonight!

  • 30
  • Serves 2
  • Easy

Directions

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This Beef Panang Curry with Peanut Sauce is an authentic recipe that hails from Thailand. It is well known for it’s rich and creamy peanut flavor.

Thai Beef Curry with Peanut Sauce

I wanted to recreate one of my favorite Thai dishes. Being Thai is always so full of color and flavors, I think I nailed it with this one. 

Your defiantly going to want to keep this recipe in your books. 

WHAT DOES PANANG MEANS

To sit crossed legged, this recipe is an ancient dish that dates back to the 1800. 

WHAT IS BEEF PANANG CURRY

It is a poplar Thai dish that is sure to please everyone. Even if you don’t like peanut butter much, I’m sure this recipe will change all that for you.

IS BEEF PANANG CURRY HOT

It has some heat from the /…… but it is not considered a hot dish. Rather mellow and full of flavor!

WHAT IS MADE PANANG BEEF CURRY MADE WITH

Most traditional Panang Curry have: Red Thai Curry Paste, Fish sauce, Coconut Milk, Kaffir Lime Leaves, Palm Sugar and Red peppers in it.

However you can mix and match some of the ingredients to your liking. 

As you will see below (and that i did for this recipe)

  • Easy fry sliced beef or thinly sliced beef against the grain
  • Fresh spinach
  • Bean sprouts
  • Shredded red cabbage
  • Shredded carrots
  • Sliced Onion
  • Peanut Butter
  • Olive oil

HOW TO MAKE BEEF PANANG CURRY

red thai curry paste

You can use any Red Thai Curry Paste you’d like. The one that you see above is my favorite!!

  • Start by adding fish sauce and oil in a medium sized bowl and mix with a fork. Then add in the sliced beef and coat, marinade the beef for 20 minutes. 
  • Meanwhile, in a large wok add in the coconut milk and bring to a simmer. 
  • Add in the Red Curry Paste and cook on low heat for a few minutes, string as you go. 
  • Next add in the brown sugar and cook till the sugar is dissolved.
  • Add in the marinaded beef and cook till the beef is near done. 
  • If it is getting dry add some water, 2 tbsp at a time. 
  • Add in the spinach and simmer on low heat till wilted. 
  • Garnish with fresh carrots, red cabbage and bean sprouts. 
  • And a dollop of PEANUT SAUCE. (RECIPE IN THE CARD BELOW)

NOTE: Feel free to squeeze a bit of lime juice overtop or add in 3 Kaffir Lime leaves to the recipe and remove before serving. 

Beef Panang Curry with Peanut Sauce

WHAT ARE KAFFIR LIME LEAVES

Kaffir lime leaves are an aromatic Asian leaf most often used in Thai, Indonesian and Cambodian recipes. They have a spiced-citrus flavour which is a lot lighter and zestier than a bay leaf or curry leaf. Perfect for lifting a coconut-based broth or fragrant fish curry. Source: What are Kaffir Lime Leaves

WHAT MEAT IS BEST WITH PANANG CURRY

Really, you can use chicken or pork as well. But I much prefer it with sliced beef as you will see in this recipe.

I hope you give this delicious recipe a try, you are going to love it!

And that is a promise guys 🙂 

Until next time, see you in the kitchen. 

Beef Panang Curry with Peanut Sauce

Beef Panang Curry with Peanut Sauce

Yield: 2
Cook Time: 30 minutes
Total Time: 30 minutes

Ingredients

  • 300g beef, very thinly sliced against the grain
  • 1½ tsp fish sauce
  • 2 tsp cooking oil
  • 1 can of coconut milk
  • 3 Kaffir lime leaves
  • 1 1/2 tbsp of Red Thai Curry Paste
  • 1½ Tbsp brown sugar
  • 1 cup of fresh spinach
  • 1/2 cup julienned carrot for garnish, optional
  • 1/2 cup julienned red cabbage for garnish, optional
  • `1 cup of bean sprouts
  • Jasmine rice for serving
  • 2 tbsp smooth peanut butter
  • 1 tsp olive oil

Instructions

  1. Start by adding fish sauce and oil in a medium sized bowl and mix with a fork. Then add in the sliced beef and coat, marinade the beef for 20 minutes. 
  2. Meanwhile, in a large wok add in the coconut milk and bring to a simmer. 
  3. Add in 3 kaffir lime leaves * or skip and add lime juice at the end.
  4. Add in the Red Curry Paste and cook on low heat for a few minutes, string as you go. 
  5. Next add in the brown sugar and cook till the sugar is dissolved.
  6. Add in the marinaded beef and cook till the beef is near done. 
  7. If it is getting dry add some water, 2 tbsp at a time. 
  8. Add in the spinach and simmer on low heat till wilted. 
  9. Garnish with fresh carrots, red cabbage and bean sprouts. 
  10. And a dollop of PEANUT SAUCE.
  11. Serve and top with lime juice if desired


To make the PEANUT SAUCE

1. Add 4 tbsp of smooth peanut butter to 2 tbsp of olive oil stir and enjoy!

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1167Total Fat: 87gSaturated Fat: 51gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 131mgSodium: 779mgCarbohydrates: 51gFiber: 4gSugar: 14gProtein: 52g

These calculations are based off Nutritionix

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Jacqueline

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