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Panang Beef Curry

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If you’re in search of a dish that delivers warmth and comfort, look no further than Panang Beef Curry. This sumptuous recipe combines tender beef with a creamy coconut curry sauce, creating a meal that’s both satisfying and easy to prepare. Ideal for weekdays or special occasions, this dish impresses with its fragrant spices, rich flavors, and versatility. Whether you’re cooking for yourself or entertaining guests, Panang Beef Curry is sure to elevate your dining experience.

Ingredients

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  • 2 pounds boneless short ribs or chuck roast
  • 2 tablespoons vegetable oil
  • 4 tablespoons Thai red curry paste
  • 1 can (14 ounces) unsweetened coconut milk
  • 4 teaspoons fish sauce
  • 2 teaspoons sugar
  • 1 Thai red chile, chopped (optional, seeds removed for less heat)
  • 6 Kaffir lime leaves, sliced thinly
  • 1/3 cup dry-roasted peanuts, chopped (for serving)
  • 1 cup dry white rice (cooked)

Instructions

  1. Cut beef into bite-sized pieces. In a large saucepan, cover with water and bring to a boil. Reduce to a simmer and cook until tender (60-75 minutes for short ribs; longer for chuck roast). Discard excess water.
  2. While the beef cooks, prepare your rice according to package instructions.
  3. In a skillet over medium heat, heat vegetable oil and sauté 2 tablespoons of curry paste until dark red (5-8 minutes).
  4. Stir in coconut milk, fish sauce, sugar, and additional curry paste. Add cooked beef and simmer until thickened (12-15 minutes).
  5. Add lime leaves for the last couple of minutes of cooking.
  6. Serve hot over rice, garnished with chopped peanuts.

Nutrition

Find it online: https://tastymealsbysophia.com/panang-beef-curry/