Panang Beef with Fragrant Thai Basil
Embark on a culinary journey to Thailand with this irresistible Panang Beef with Fragrant Thai Basil recipe—a harmonious blend of bold flavors and creamy textures. Thinly sliced beef sirloin is simmered to tender perfection in a luxurious sauce made from rich coconut milk, aromatic Panang curry paste, and a touch of peanut butter for subtle nuttiness. Elevating the dish are vibrant slices of red bell pepper, fragrant kaffir lime leaves, and fresh Thai basil leaves, which add a burst of herbal sweetness. Balanced with the savory depth of fish sauce and a hint of palm sugar, this quick and easy 25-minute recipe pairs beautifully with fluffy jasmine rice for the ultimate comfort food experience. Perfect for curry lovers, this delightful dish is a must-try for anyone craving authentic Thai flavors at home!
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Recipe Information
Ingredients
- 500 grams beef sirloin (thinly sliced)
- 3 tablespoons Panang curry paste
- 400 milliliters coconut milk
- 2 tablespoons peanut butter
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar (or brown sugar)
- 1 red bell pepper (thinly sliced)
- 4 kaffir lime leaves (thinly sliced)
- 1 cup fresh Thai basil leaves
- 2 tablespoons cooking oil
- 4 cups cooked jasmine rice (for serving)
Instructions
Heat the cooking oil in a large skillet or wok over medium heat.
Add the Panang curry paste and stir-fry for 1-2 minutes until fragrant, making sure not to burn the paste.
Pour in half of the coconut milk and stir well to combine with the curry paste, allowing the mixture to simmer for 3 minutes until thickened.
Stir in the peanut butter, fish sauce, and palm sugar. Stir until the palm sugar dissolves completely.
Add the sliced beef to the skillet and cook for 5-7 minutes, stirring occasionally, until the beef is cooked through and tender.
Add the remaining coconut milk, sliced red bell pepper, and kaffir lime leaves to the skillet. Simmer for another 5 minutes, stirring occasionally, until the bell pepper is slightly tender but still crisp.
Remove the skillet from heat and stir in the fresh Thai basil leaves. Let the residual heat wilt the basil slightly.
Serve the Panang beef hot, alongside steamed jasmine rice.
Nutrition Facts
Calories |
3424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.8 g | 156% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 4134 mg | 180% | |
| Total Carbohydrate | 400.3 g | 146% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 52.2 g | ||
| Protein | 180.9 g | 362% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 750 mg | 58% | |
| Iron | 46.8 mg | 260% | |
| Potassium | 4112 mg | 87% | |
*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.
