Beef panang curry
Richer and thicker than a classic Thai red curry, panang curry has a creamy, nutty flavour. This beef version is the perfect fakeaway to enjoy in front of the telly.
- To make the panang paste, pound all the ingredients together in a large pestle and mortar for at least 5 mins to form a paste. Alternatively, use the small bowl of a food processor and pulse-chop until a relatively smooth paste forms, stopping regularly to scrape down the bowl.
- To make the curry, put the peanuts in a dry frying pan and toast over a low heat for a few minutes, shaking the pan often, until golden and fragrant. Let them cool then roughly chop, or crush in a pestle and mortar.
- Put the oil in a wok or large, deep-sided frying pan and set on a low-medium heat. Add the panang paste and cook, stirring often, for 5 mins until fragrant and sizzling. Add the coconut milk and lime leaves and increase the heat. Bubble down for 2-3 mins until slightly thickened. Stir in the sugar and 2 tbsp fish sauce and continue to simmer for 5 mins to reduce the sauce.
- Add the steak and cook for 2-3 mins more until it no longer looks pink and raw. Add the lime juice, then taste the curry and add a further tbsp of fish sauce if it needs more salt. Remove from the heat and scatter with the peanuts, basil leaves and sliced chilli. Serve hot with steamed rice.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
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