Beef Panang Curry Recipe

Name: Beef Panang Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Beef (ribeye, Loin Steak, Tenderloin), Sliced Thin Into Bite Sized Strips; 1/2 teaspoons Black Pepper; 1/2 teaspoons Kosher Salt; 1 can (typically 13 1/2 Oz. Size) Unsweetened Coconut Milk; 2 Tablespoons Panang Curry Paste (or Red Curry Paste); 4 whole Fresh Kaffir Lime Leaves, Finely Minced; 3 whole Thai Chilies (jalapeno Or Serrano Can Be Substituted), Minced; 1 whole Small Red Bell Pepper, Seeded And Sliced; 2 cups Sliced Mushrooms (shiitake, Baby Portabello, Etc.); 2 Tablespoons Fish Sauce, More To Taste; 2 stalks Scallions, Cut Into 1/2 Inch Pieces; 2 cups Torn Fresh Thai Basil Leaves, About 1 Bunch; 1 cup Roughly Chopped Fresh Cilantro Leaves, More To Garnish

Servings: persons

2 pounds Beef (ribeye, Loin Steak, Tenderloin), Sliced Thin Into Bite Sized Strips
1/2 teaspoons Black Pepper
1/2 teaspoons Kosher Salt
1 can (typically 13 1/2 Oz. Size) Unsweetened Coconut Milk
2 Tablespoons Panang Curry Paste (or Red Curry Paste)
4 whole Fresh Kaffir Lime Leaves, Finely Minced
3 whole Thai Chilies (jalapeno Or Serrano Can Be Substituted), Minced
1 whole Small Red Bell Pepper, Seeded And Sliced
2 cups Sliced Mushrooms (shiitake, Baby Portabello, Etc.)
2 Tablespoons Fish Sauce, More To Taste
2 stalks Scallions, Cut Into 1/2 Inch Pieces
2 cups Torn Fresh Thai Basil Leaves, About 1 Bunch
1 cup Roughly Chopped Fresh Cilantro Leaves, More To Garnish

1
Season the beef with the pepper and salt.
2
Set aside.
3
Set a large Dutch oven or heavy-bottomed pot over high heat and pour in the coconut milk.
4
Stir and cook until the milk begins to separate, about 5 minutes.
5
Lower the heat to medium and whisk in the curry paste, kaffir lime leaves, chilies and cook for an additional minute.
6
Stir in the bell pepper, mushrooms and simmer for 2 minutes.
7
Add the beef and stir around the pot for 1-2 minutes until the meat is no longer pink.
8
Add in the fish sauce, scallions, basil and cilantro.
9
Cook the beef for another 1-2 minutes.
10
Taste and add more fish sauce as needed.
11
Serve hot over rice.
12
Garnish with additional cilantro leaves.

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds Beef (ribeye, Loin Steak, Tenderloin), Sliced Thin Into Bite Sized Strips, 1/2 teaspoons Black Pepper, 1/2 teaspoons Kosher Salt, 1 can (typically 13 1/2 Oz. Size) Unsweetened Coconut Milk, and more.

Yes, Beef Panang Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Panang Curry

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