Panang Beef Curry with Coconut Rice 🍛🥩🥥
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Panang Beef Curry
1 lb (450g) beef (flank steak or sirloin), thinly sliced
2 tablespoons Panang curry paste
1 can (14 oz) coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
1 red bell pepper, sliced
1 cup green beans, trimmed
1 onion, sliced
3 cloves garlic, minced
1 inch ginger, minced
2 tablespoons vegetable oil
Fresh basil (Thai basil preferred, for garnish)
Lime wedges (for serving)
For the Coconut Rice
1 cup jasmine rice
1 can (14 oz) coconut milk
1 cup water
1/2 teaspoon salt
Instructions
Prepare the Coconut Rice
Rinse Rice: Rinse the jasmine rice under cold water until the water runs clear.
Cook Rice: In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-18 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
Cook the Curry
Heat Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
Sauté Aromatics: Add the sliced onion, garlic, and ginger. Sauté for about 3-4 minutes until the onion is translucent.
Add Beef: Add the thinly sliced beef and cook until browned, about 5 minutes.
Add Curry Paste: Stir in the Panang curry paste and cook for 2 minutes, allowing the flavors to meld.
Add Coconut Milk: Pour in the coconut milk, fish sauce, and brown sugar. Stir well and bring to a gentle simmer.
Add Vegetables: Add the sliced bell pepper and green beans. Cook for another 5-7 minutes until the vegetables are tender and the beef is cooked through.
Serve
Fluff Rice: Fluff the coconut rice with a fork.
Plate: Serve the Panang beef curry hot over a bed of coconut rice.
Garnish: Top with fresh basil and serve with lime wedges on the side.
Tips and Variations
Adjust Spice Level: For more heat, add sliced chili peppers or a dash of chili flakes.
Vegetable Options: Feel free to include other vegetables like zucchini or carrots.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your Panang Beef Curry with Coconut Rice!