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–+ servings

Kaeng Panang Neua Panang Beef Curry

Thick, almost dry coconut curry with tender sliced beef — Panang is richer and more concentrated than any other Thai curry.
Print Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Thai
Servings: 4 servings
Calories: 590kcal

Ingredients

  • 600 g beef sirloin or ribeye thinly sliced
  • 300 ml full-fat coconut milk
  • 100 ml coconut cream
  • 3 tbsp Panang curry paste
  • 4 kaffir lime leaves finely sliced
  • 2 tbsp fish sauce
  • 1 tsp erythritol
  • 2 red chilies julienned
  • 2 tbsp coconut oil
  • Fresh Thai basil to serve

Instructions

  • Heat oil in a wok. Fry Panang paste over medium heat 3 minutes.
  • Add 200ml coconut milk. Stir and cook until the oil separates.
  • Add beef slices. Stir-fry 4–5 minutes until just cooked.
  • Season with fish sauce and erythritol.
  • Add remaining coconut milk and simmer 5 minutes until slightly thickened.
  • Finish with coconut cream poured over the top.
  • Garnish with kaffir lime chiffonade, chili, and basil.

Nutrition

Serving: 1serving | Calories: 590kcal | Protein: 42g | Fat: 44g | Fiber: 1g
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