Kaeng phanaeng (panang curry with beef)

Name: Kaeng phanaeng (panang curry with beef)
Total time: 40 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: 600 g beef sirloin or rump, cut into thin slices; 600 ml coconut milk (1.5 tins); 3 tbsp panang curry paste (or red curry paste plus 1 tbsp peanut butter); 1 tbsp oil; 5 kaffir lime leaves (or the zest of 1 lime); 2 tbsp fish sauce; 1 tbsp palm sugar (or brown sugar); 2 tbsp roasted peanuts, finely ground; 1 long red chilli, thinly sliced; 1 small bunch Thai basil; cooked jasmine rice to serve

Time: 40 min4 servingsapprox. 570 kcal / serving (estimated)approx. 38 g protein / serving

A thick, slightly sweet, mildly nutty Thai curry with little, creamy sauce and plenty of lime leaves. Probably named after the island of Penang, it's the richer cousin of red curry.

Kaeng phanaeng (panang curry with beef) (illustration)

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Method

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Put 200 ml of the thick top of the coconut milk with the oil in a wok, and cook over medium heat for 4-5 minutes until the fat separates and it thickens.
Stir in the panang paste and fry for 2-3 minutes until very fragrant and oily.
Add the beef slices and toss for 2 minutes in the paste.
Pour in half the remaining coconut milk, and simmer over low heat for 10-15 minutes until the meat is tender and the sauce is thick. Panang is thicker than other curries, not soupy.
Season with fish sauce, palm sugar and peanuts, and add half of the very thinly sliced lime leaves.
Spoon onto a plate, drizzle with the remaining coconut milk, and serve with rice, topped with the remaining lime leaves, chilli and basil.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Slice the lime leaves very thin (into threads) so they're edible and their aroma comes through better.
Made the same way with chicken or pork.

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