🇹🇭 Thailand recipe
Panang Curry
Panang (or Phanaeng) is a luxuriously thick and creamy Thai curry distinguished by its ground peanut-enriched paste and the fragrance of kaffir lime leaves. Richer and less soupy than other Thai curries, it clings to tender slices of beef or pork like a velvety sauce.
Prep15 mins
Cook20 mins
Serves2
Difficultymedium
Ingredients
- 300g beef sirloin (or pork loin), sliced thinly against the grain
- 400ml coconut milk (one can, do not shake)
- 3 tablespoons Panang curry paste
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 5 kaffir lime leaves (3 torn for cooking, 2 finely shredded for garnish)
- 1 large red chili (prik chi fa), sliced into thin strips
- 1/4 cup Thai sweet basil leaves
- 2 tablespoons ground roasted peanuts
- 1 tablespoon vegetable oil
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 420
- Protein
- 26 g
- Carbs
- 10 g
- Fat
- 30 g
