Beef Panang Curry
Ingredients
- 18 oz beef sirloin steak
- 1 tbsp kecap manis ⓘ
- 1 clove garlic, minced
- 2 tbsp peanut oil
- 1/2 cup Panang curry paste
- 2 tbsp fish sauce ⓘ
- 2 tbsp grated palm sugar
- 8 None fresh kaffir lime leaves, torn ⓘ
- 1 (13.5 oz) can coconut milk ⓘ
- 3.5 oz Chinese long beans, cut into 3 inch pieces ⓘ
- 4 oz fresh baby sweet corn ⓘ
- 1 oz coarsely chopped fresh cilantro
- 1 None fresh long red chili, sliced thinly ⓘ
Instructions
- Combine beef with kecap manis, garlic and 1 tbsp peanut oil in a small bowl. Cover and refrigerate for 1 hour.
- Heat remaining oil in a wok over medium heat. Cook curry paste, stirring, until fragrant. Add fish sauce, palm sugar and kaffir lime leaves. Stir-fry for 1 min. Add coconut milk and bring to a boil. Reduce heat and simmer for 10 mins, or until thickened.
- Meanwhile, preheat a grill pan (or grill) over high heat and oil. Cook beef to your liking. Cover and let rest for 5 mins. Slice beef thickly.
- Add beans and sweet corn to curry. Simmer for about 5 mins, or until just tender.
- Serve curry topped with beef, cilantro and chili.
Nutrition & Diet Analysis (per serving)
477
kcal
24% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Peanut
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).