Beef Panang Curry Recipe

I love this Panang curry recipe because it brings the perfect balance of flavors with creamy coconut milk, zesty lime, and aromatic Thai basil, creating a mouthwatering dish that’s both comforting and exciting. Plus, it’s a quick and impressive way to satisfy my craving for restaurant-quality Thai food right at home, and who doesn’t love that?

I love to make dishes that are aromatic and rich, and my Beef Panang Curry is a perfect example. The tender beef sirloin hints at the creamy coconut milk that makes Panang curry so smooth and rich.

Panang curry paste is a regular in my kitchen because it has an oomph that not even the best red curry paste can touch. Thai basil is wonderful in this dish, but if you don’t have any, you could use another kind of basil.

This is a meal that I think is a real treat. Serve with jasmine rice.

Ingredients

Beef Sirloin:
Protein-rich, offering vital amino acids necessary for muscle recovery.

Panang Curry Paste:
Mildly spicy and aromatic, it adds depth to a curry.

Coconut Milk:
Texture and flavor reminiscent of cream.

Rich in healthy fats.

Caloric.

Fish Sauce:
Adds saltiness and savoriness, enhances umami flavor in the dish.

Red Bell Pepper:
Crisp and colorful, rich in vitamin C and antioxidants.

Thai Basil Leaves:
Herbaceous and fragrant, lends a unique anise flavor and freshness.

Ingredient Quantities

• 1 pound beef sirloin, thinly sliced
• 1 tablespoon vegetable oil
• 3 tablespoons Panang curry paste
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 cup coconut milk
• 1/2 cup water
• 1 red bell pepper, thinly sliced
• 1/4 cup Thai basil leaves
• 1 kaffir lime leaf, thinly sliced
• 1 tablespoon lime juice
• 1/4 cup crushed peanuts (optional for garnish)
• Steamed jasmine rice, for serving

Instructions

1. In a large skillet or wok, warm the vegetable oil over medium heat.

2. In the skillet, add the Panang curry paste and sauté for 1-2 minutes until it is fragrant.

3. Incorporate the coconut milk and water into the well-combined curry paste.

4. The sliced beef sirloin is added to the skillet and cooked while stirring occasionally until the beef is just cooked through.

5. Add the fish sauce, soy sauce, and brown sugar, stirring until combined.

6. The curry requires that you add the strips of red bell pepper and keep cooking them together for about 3-4 minutes until the peppers reach a tender-crisp stage.

7. Incorporate the sliced kaffir lime leaf and lime juice to increase the aroma and flavor.

8. Switch off the heat and introduce the Thai basil leaves, stirring them gently to make them wilt.

9. Sample the curry and fine-tune the seasoning if necessary, adding extra fish sauce or sugar to achieve flavor balance.

10. Serve the Panang curry with beef hot, garnished with crushed peanuts if desired, alongside jasmine rice cooked to fluffy perfection.

Equipment Needed

1. Large skillet or wok
2. Stove or cooktop
3. Wooden spoon or spatula
4. Measuring tablespoons
5. Measuring cup
6. Knife
7. Cutting board
8. Serving spoon
9. Rice cooker or pot (for cooking rice)
10. Bowl (for serving or garnishing)

FAQ

• Q: Can I use a different cut of beef?Q: Do you have any suggestions for cuts of meat that would work particularly well for this sous-vide beef bourguignon?

  A: Yes, tender cuts like ribeye or tenderloin work well, but adjust cooking times for tenderness.

• Q: Is the Panang curry paste spicy?The spice level is moderate. You can change the uses to either increase or decrease the level of spice in this dish. If you want it spicier, use more sambal oelek. If you want it less spicy, use less.
• Q: Can I substitute Thai basil?You can use typical basil, but for more authentic flavor, use Thai basil.
• Q: What can I use instead of fish sauce?You can use soy sauce or tamari as a substitute to maintain the truly umami flavor we’re after.
• Q: Is it possible to make this recipe vegetarian?B: Definitely! You can swap the beef for tofu or extra veggies and use soy sauce or a vegan alternative to fish sauce.
• Q: How do I store leftovers?A: Keep in an airtight container in the refrigerator for no more than 3 days. When you are ready to enjoy your sweet potato gnocchi, warm them gently and serve.

Substitutions and Variations

Sirloin of beef: Replace with a different protein such as chicken breast or tofu.
Pasting panang curry: You may use red curry paste, although this will result in a slightly different flavor.
Sauce à base de poisson : Pour une option végétarienne, utiliser de la sauce soja ou du tamari.
Basil leaves (Thai): They can be replaced with common basil or fresh cilantro, both of which provide a somewhat different flavor.
Kaffir lime leaf: Substitute with lime zest for a comparable citrus aroma.

Pro Tips

1. Marinate the Beef For added flavor and tenderness, marinate the sliced beef in a mixture of a little soy sauce, fish sauce, and a pinch of sugar for about 30 minutes before cooking.

2. Use Full-Fat Coconut Milk Opt for full-fat coconut milk to ensure a rich and creamy texture in your curry.

3. Pre-cook the Peppers To enhance the sweetness of the red bell pepper, consider sautéing them separately for a minute before adding them to the curry. This helps in retaining their color and adds a subtle charred flavor.

4. Adjust Spice Levels If you prefer a milder curry, start with 1-2 tablespoons of Panang curry paste instead of three, and adjust to taste as it cooks.

5. Fresh Thai Basil Impact Add the Thai basil leaves at the very end of cooking or even as a garnish to retain their vibrant flavor and aroma, as prolonged heat can diminish their distinct taste.