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Panang Curry
A thick, creamy Thai curry built on panang paste and fragrant lime leaves, finished with coconut cream.
Total time
30 min
Prep
10 min
Cook
20 min
Difficulty
medium
Cuisine
Thai
gluten-free
Ingredients
600gbeef sirloin, thinly sliced
400mlcoconut cream
2 tbsppanang curry paste
4kaffir lime leaves, very thinly sliced
2 tbspfish sauce
1 tbsppalm sugar
1 red chillisliced
1 handfulThai basil
Instructions
1
Fry curry paste in half the coconut cream until oil surfaces, 3–4 minutes.
2
Add remaining coconut cream, fish sauce and palm sugar.
3
Add beef, simmer 10 minutes.
4
Add kaffir lime leaves and chilli.
5
Top with Thai basil and a swirl of coconut cream to serve.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
650
Protein
45.6g
Fat
48.9g
Carbs
11.2g
Fiber
3.7g
Sodium
682mg
Reviews
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★★★★★
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