Prep Time: 20 mins | Cook Time: 2 hrs | Total Time: 2 hrs 20 mins | Yield: 4-6 servings
Every bite of this Panang Beef Curry is like delicious explosions of incredible flavours that leave your mouth water for more! Melt in your mouth beef cooked in a wonderful sauce made with coconut milk, red curry paste, fish sauce, sugar, Thai Chile, and Kafir lime leaves. These ingredients make this dish very fragrant that adds a distinct flavour that is both citrusy and piney.
INGREDIENTS
2 lbs boneless short ribs trimmed, or a 3-pound chuck roast
2 tbsp vegetable oil
4 tbsp Thai red curry paste, divided
1 14-oz can unsweetened coconut milk
4 tsp fish sauce
2 tsp sugar
1 Thai red Chile (optional), chopped (seeds removed or not depending on how hot you like it)
6 Kaffir lime leaves, middle vein removed and sliced very thin
1/3 c. unsalted dry-roasted peanuts, chopped fine
1 c. dry white rice (2 c. once cooked)
How to make Panang Beef Curry
Step 1: Into half-inch or an inch pieces, slice the beef. Place the beef slices into a medium to a large saucepan and cover with around an inch of water. Bring to a boil.
Step 2: Cover the pan, decrease the heat, and slowly simmer. Cook for about 60 to 75 minutes for boneless short ribs until fall-apart tender. Or 30 to 45 minutes if using a chuck. If needed, add a bit of extra water. When done, discard the water and set the beef aside.
Step 3: While cooking the beef ready the rice. Cook accordingly.
Step 4: Heat oil in a large nonstick skillet over medium heat. Once the oil is hot, add in 2 tbsp curry paste and cook for about 5 to 8 minutes until dark red and almost brown.
Step 5: Into the skillet, add the coconut milk, fish sauce, sugar, and if using, the Thai chile. Add an extra 2 tbsp curry paste along with the cooked beef. Stir until combined.
Step 6: Bring the mixture to a fast simmer while occasionally stirring until the sauce has thickened and reduced by half and oil starts to appear on top. This takes about 12 to 15 minutes.
Step 7: Add in the sliced lime leaves and continue to simmer for another minute or two until aromatic.
Step 8: Spoon the curry into serving bowls or platter. Garnish with chopped peanuts and some finely sliced lime leaves. Enjoy over white rice.
Ingredients
- 2 lbs boneless short ribs trimmed, or a 3-pound chuck roast
- 2 tbsp vegetable oil
- 4 tbsp Thai red curry paste, divided
- 1 14-oz can unsweetened coconut milk
- 4 tsp fish sauce
- 2 tsp sugar
- 1 Thai red Chile (optional), chopped (seeds removed or not depending on how hot you like it)
- 6 Kaffir lime leaves, middle vein removed and sliced very thin
- 1/3 c. unsalted dry-roasted peanuts, chopped fine
- 1 c. dry white rice (2 c. once cooked)
Instructions
Step 1: Into half-inch or an inch pieces, slice the beef. Place the beef slices into a medium to a large saucepan and cover with around an inch of water. Bring to a boil.
Step 2: Cover the pan, decrease the heat, and slowly simmer. Cook for about 60 to 75 minutes for boneless short ribs until fall-apart tender. Or 30 to 45 minutes if using a chuck. If needed, add a bit of extra water. When done, discard the water and set the beef aside.
Step 3: While cooking the beef ready the rice. Cook accordingly.
Step 4: Heat oil in a large nonstick skillet over medium heat. Once the oil is hot, add in 2 tbsp curry paste and cook for about 5 to 8 minutes until dark red and almost brown.
Step 5: Into the skillet, add the coconut milk, fish sauce, sugar, and if using, the Thai chile. Add an extra 2 tbsp curry paste along with the cooked beef. Stir until combined.
Step 6: Bring the mixture to a fast simmer while occasionally stirring until the sauce has thickened and reduced by half and oil starts to appear on top. This takes about 12 to 15 minutes.
Step 7: Add in the sliced lime leaves and continue to simmer for another minute or two until aromatic.
Step 8: Spoon the curry into serving bowls or platter. Garnish with chopped peanuts and some finely sliced lime leaves. Enjoy over white rice.
