Panaeng Nua Panaeng Thai Beef Curry
Immerse yourself in the rich, aromatic world of Thai cuisine with this authentic Panaeng Nua Panaeng Thai Beef Curry. This dish features tender slices of beef, simmered to perfection in a creamy blend of coconut milk and fragrant Panaeng curry paste, creating a harmonious balance of savory, sweet, and mildly spicy notes. Highlighted by the citrusy aroma of kaffir lime leaves and the subtle sweetness of palm sugar, this curry is a true feast for the senses. Topped with fresh basil and vibrant red chili, it's as visually appealing as it is delicious. Perfectly paired with steamed jasmine rice, this crowd-pleasing dish can be ready in just 40 minutes, making it an ideal choice for weeknight dinners or special occasions. Craft a taste of Thailand in your own kitchen with this easy-to-follow recipe!
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Recipe Information
Ingredients
- 500 grams Beef (such as sirloin or chuck, thinly sliced)
- 3 tablespoons Panaeng curry paste
- 400 ml Coconut milk
- 100 ml Water
- 4 leaves Kaffir lime leaves (thinly sliced)
- 1 tablespoon Palm sugar
- 2 tablespoons Fish sauce
- 1 Red chili (thinly sliced for garnish)
- 20 grams Fresh basil leaves
- 1 tablespoon Cooking oil
Instructions
Heat a large saucepan or wok over medium heat and add the cooking oil.
Spoon the Panaeng curry paste into the pan and stir-fry for 2 minutes until fragrant.
Pour in half of the coconut milk and cook, stirring constantly, until the oil begins to separate on the surface (about 3-4 minutes).
Add the sliced beef to the pan and stir well to coat the meat in the curry paste mixture.
Pour in the remaining coconut milk and water, stirring to combine. Let the curry simmer over low heat for 10 minutes, or until the beef is tender.
Stir in the palm sugar, fish sauce, and kaffir lime leaves, ensuring everything is well-mixed. Taste and adjust seasoning as needed.
Cook for an additional 5 minutes to allow the flavors to meld together.
Remove from heat and transfer the curry to a serving dish.
Garnish with thinly sliced red chili, fresh basil leaves, and additional kaffir lime leaves (if desired).
Serve hot with steamed jasmine rice.
Nutrition Facts
Calories |
1683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 4310 mg | 187% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 44.2 g | ||
| Protein | 100.0 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2224 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
