Panang Beef With Fragrant Thai Basil – a delicious recipe with coconut milk, red curry, crunchy peanut butter, fish sauce, brown sugar, basil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Heat 1/4 cup of the thick cream from the top of the coconut milk over high heat for 5 minutes, stirring often, until the cream bubbles. To separate, pour the milk into a jar and allow to sit for 2-3 hours or until you can see two distinct layers.
2
Add curry paste and cook for 2-3 minutes stirring constantly until well combined.
3
Add peanut butter, fish sauce and brown sugar and cook for 2-3 minutes, stirring constantly. Add remaining coconut milk.
4
When the mixture boils, add rump steak, cover and cook over medium heat for 5 minutes, stirring a few times.
5
Stir through basil leaves.
6
Serve with steamed jasmine rice and top with extra basil leaves and shredded red chilie and lime leaf, if desired.
539
kcal
Calories
34
g
Fat
12
g
Carbs
46
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 400 ml coconut milk, 1 tablespoon red curry paste, 2 tablespoons crunchy peanut butter, 1 tablespoon fish sauce, and more.
Yes, Panang Beef With Fragrant Thai Basil 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.
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