Panang beef is one of those recipes that everyone loves, whether it’s kids or grandparents, college students or anyone else from any country in the world. Rich herbal flavors inspired by Indian influence in Thailand, and adapted to give it a unique Thai flavor. Here we’ve prepared a simple recipe that’s sure to be a popular favorite.
- About 2 cups beef steak, such as sirloin, cut into strips
- 1 cup large diced red bell pepper (or vegetable of your choice)
- 2 cups coconut milk
- 2 tbsp panang curry paste
- 1-2 tbsp homemade fish sauce (make own using a mix of soy sauce, boullion & a little corn starch, or Worcestershire sauce that doesn’t have fish in the ingredients so that it can be used with a meat dish as this)
- 2 tbsp palm sugar
- 2 tbsp roasted peanuts
- 3-4 fresh kaffir lime leaves, slivered
- 3-4 fresh Thai chile peppers
- Crush the peanuts in a mortar and pestle. Set aside about 3 tablespoons of the coconut millk.
- Heat the coconut milk, except for the 3 tablespoons set aside, in a wok or skillet until the oil comes to the surface. Add panang curry paste, and fry until it becomes aromatic. Add meat and cook until the meat is nearly done, then add bell peppers. Add fish sauce and palm sugar. Let it simmer for a few minutes.
- Remove from heat. Top with 3 tablespoons coconut milk, slivered lime leaves, peanuts, and fresh Thai chilli peppers. Mix this up, serve with freshly steamed jasmine rice. Enjoy!