I love that Thai curries all have their own flavor, even though some of the main ingredients might seem the same. Thai Panang (or Penang) curry has a sweeter, more peanutty taste than the other curries, and it is absolutely delicious.
You will need rice to serve with this recipe. I make mine in the Instant Pot: 3 c. rice, 4 1/2 c. water, high pressure for 5 minutes, and quick release. For jasmine rice, see this article.
Stir together in a hot pan:
2 T. (for very mild, more for spicy) Panang curry paste (I recommend the Maesri brand. I like the flavor for this curry better than the Mae Ploy brand, which is usually my go-to.)
a few T. of coconut milk
1 red bell pepper, sliced
Once the curry paste is well dissolved, add the following:
2 cans of coconut milk
3 T. fish sauce
4 T. brown sugar
1 T. ground lemongrass or 2 stalks fresh*
juice from 1 lime or about 1 T. lime juice
1 lb. beef steak or roast, cut into 1-inch strips (Sirloin works well.)
When the beef is almost cooked through, add and stir occasionally until heated through:
3/4 c. finely chopped peanuts
Serve Thai Panang curry over regular or jasmine rice.
*To prepare fresh lemongrass, pound it with the flat side of a knife until it smells fragrant. Cut the lemongrass into several pieces (2 inches long). Remove the lemongrass after cooking the curry.
Find more heavenly, international dishes here
Thai Panang Curry With Beef
Equipment
- pressure cooker
Ingredients
- 3 cups rice
- 4 1/2 cups water
- 2-3 tablespoons Panang curry paste Maesri
- 1 red bell pepper sliced
- 2 cans coconut milk
- 3 tablespoons fish sauce
- 1/4 cup brown sugar
- 1 tablespoon ground lemongrass or 2 stalks fresh
- 1 tablespoon lime juice 1 lime
- 1 pound beef roast or steak sirloin, cut into strips
- 3/4 cup peanuts finely chopped
Instructions
- Cook the rice in the pressure cooker for 5 minutes with a quick release.3 cups rice, 4 1/2 cups water
- In a large skillet or wok, stir a few tablespoons of the coconut milk, the bell pepper, and the curry paste together until the curry paste dissolves.2-3 tablespoons Panang curry paste, 1 red bell pepper
- Add the remaining coconut milk and all but the peanuts. Cook until the meat is mostly done.2 cans coconut milk, 3 tablespoons fish sauce, 1/4 cup brown sugar, 1 tablespoon ground lemongrass, 1 tablespoon lime juice, 1 pound beef roast or steak
- Add the chopped peanuts and stir until the beef finishes cooking through. Serve over rice.3/4 cup peanuts