Beef Panang Curry

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

Beef High Protein Spicy Curry Thai

Estimated Nutrition

Calories

1091.2

kcal / serving

2182.4 kcal total

Carbs

102.1g

per serving

204.2 g total

Fat

56.2g

per serving

112.4 g total

Protein

44.3g

per serving

88.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

for the paste

blachan

additional to taste

Fruits

piece

Lime

juice only

GrainsCereals

300

Thai Jasmine Rice

steamed

Liquids

400

Coconut Milk

Meat

250

Beef Fillet

sliced thinly

NutsSeeds

Galangal

peeled and roughly chopped

clove

piece

roughly chopped

0.5

0.5

handful

roughly torn

OilsFats

Groundnut Oil

Vegetables

piece

Shallot

roughly chopped

piece

Bird's-Eye Chilly

seeds removed, roughly chopped

Method

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.

Season with fish sauce and lime juice to taste.

Pour in 400ml of coconut milk, bring to a boil, and simmer for 3 minutes.

Top with Thai basil leaves and serve alongside 300g of steamed jasmine rice.