Welcome to another culinary adventure with Zynahz! Today, we’re diving into the rich, creamy world of Panang Curry (Kaeng Panang), a delightful Thai dish that brings warmth and flavor to your dining table. This variation is extra special as it beautifully combines tender slices of beef with the aromatic allure of kaffir lime leaves and the subtle crunch of crushed peanuts. It’s a dish that’s perfect for a cozy family dinner, a special gathering, or simply impressing your loved ones with your culinary prowess. The hearty and comforting nature of this curry makes it an ideal choice for cooler seasons or whenever you need a hug in a bowl. Let’s get cooking and create some cherished family memories together!
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Skill Level: Intermediate
Ingredients
- 1 lb (450 g) beef sirloin, thinly sliced
- 1 can (13.5 oz) coconut milk
- 2-3 tbsp Panang curry paste
- 2 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp palm sugar or brown sugar
- 5-6 kaffir lime leaves, thinly sliced
- 2-3 red chili peppers, sliced (optional, for extra heat)
- 1/4 cup roasted peanuts, crushed
- Fresh basil leaves for garnish
- Steamed jasmine rice, for serving
Instructions
- Heat the vegetable oil in a large pan or wok over medium heat. Add the Panang curry paste and stir-fry for 1-2 minutes until fragrant.
- Slowly pour in the coconut milk, stirring continuously to blend it well with the curry paste. Bring the mixture to a gentle boil.
- Add the sliced beef and cook, stirring occasionally, until the meat is tender and cooked through, about 10-12 minutes.
- Season the curry with fish sauce, soy sauce, and palm sugar, stirring to combine. Adjust the seasoning to taste.
- Toss in the sliced kaffir lime leaves and red chili peppers if using, simmer for another 2-3 minutes to allow the flavors to meld together.
- Transfer the Panang curry to a serving bowl, garnish with crushed peanuts and fresh basil leaves.
- Serve hot with steamed jasmine rice on the side. Enjoy!
Helpful Tips
- Adjusting Spice Levels: If you prefer a milder curry, reduce the amount of Panang curry paste and omit the red chili peppers.
- Meat Substitutions: Feel free to substitute the beef with chicken, tofu, or even veggies for a vegetarian version.
- Storage Instructions: Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Ingredient Substitutions: If you can’t find kaffir lime leaves, lemon zest can be a suitable substitute.
Pairings
Panang Curry pairs well with a variety of sides and drinks. Complement your meal with:
- Steamed or sticky rice
- Fresh cucumber salad
- Thai iced tea or a refreshing lemongrass drink
At Zynahz, we believe cooking is all about bringing joy, creativity, and delicious flavors into your home. This Panang Curry (Kaeng Panang) recipe is more than just a meal; it’s an experience that brings family and friends together. We’d love to see how your dish turns out, so please share your photos and stories with us. Don’t forget to pass the love by sharing this recipe with those you care about. Explore more delightful recipes on Zynahz, follow us on social media, and sign up for our newsletter for the latest culinary inspirations. Happy cooking!
