Beef Panang Curry

A delicious Thai curry with a thick, rich sauce made from scratch-made paste, beef fillet, and coconut milk.

Estimated Nutrition

	Per Serving	Total
Calories	1091.2 kcals	2182.4 kcals
Carbohydrates	102.1 grams	204.2 grams
Fat	56.2 grams	112.4 grams
Protein	44.3 grams	88.5 grams

Cook Time

10 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

15
ml

Soy Sauce

30
ml

Fish Sauce

for the paste

5
g

Shrimp Paste

blachan

60
ml

Tomato Purée

15
ml

Fish Sauce

additional to taste

Fruits

1
piece

Lime

juice only

GrainsCereals

300
g

Thai Jasmine Rice

steamed

Liquids

400
ml

Coconut Milk

Meat

250
g

Beef Fillet

sliced thinly

NutsSeeds

3
cm

Galangal

peeled and roughly chopped

3
clove

Garlic

2
piece

Kaffir Lime Leaves

roughly chopped

6
g

Paprika

6
g

Ground Cumin

6
g

Ground Coriander

1
g

Ground Cinnamon

1
g

Turmeric

0.5
g

Ground Nutmeg

0.5
g

Ground Cloves

1
handful

Thai Basil Leaves

roughly torn

OilsFats

15
ml

Groundnut Oil

Vegetables

1
piece

Shallot

roughly chopped

2
piece

Bird's-Eye Chillies

seeds removed, roughly chopped

Steps

Blend all paste ingredients in a food processor or pestle and mortar until smooth.
Heat oil in a wok and stir fry the beef until just browned.
Add the prepared paste and cook for 2 minutes.
Pour in 400ml of coconut milk, bring to a boil, and simmer for 3 minutes.
Season with fish sauce and lime juice to taste.
Top with Thai basil leaves and serve alongside 300g of steamed jasmine rice.