Panang Curry

Name: Panang Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 600g beef sirloin, thinly sliced; 400ml coconut cream; 2 tbsp panang curry paste; 4 kaffir lime leaves, very thinly sliced; 2 tbsp fish sauce; 1 tbsp palm sugar; 1 red chilli sliced; 1 handful Thai basil

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

Fry curry paste in half the coconut cream until oil surfaces, 3–4 minutes.

Add remaining coconut cream, fish sauce and palm sugar.

Add beef, simmer 10 minutes.

Add kaffir lime leaves and chilli.

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

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★★★★★

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