Beef panang curry recipe
Created by The Tesco Recipes team
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.
See method- Serves 4
- 15 mins to prepare and 25 mins to cook
- 545 calories / serving
- Gluten-free
Ingredients
For the panang paste
- 1 shallot, chopped
- 4 garlic cloves, roughly chopped
- 1 red chilli, halved and deseeded
- 2 sticks lemongrass, trimmed and roughly chopped
- 1 tsp chilli flakes
- 1 whole star anise
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp ground cinnamon
- 2 green cardamom pods, crushed to release inner black seeds only
- 1 tsp salt
- ½ tsp ground white pepper
- 4 dry kaffir lime leaves
- 1 lime, juice only
For the curry
- 100g unsalted peanuts, shelled
- 1 tbsp groundnut oil
- 400ml tin coconut milk
- 4 dried kaffir lime leaves
- 2 tbsp palm sugar or light muscovado sugar
- 2-3 tbsp fish sauce, to taste
- 500g sirloin steak, trimmed of obvious fat and finely sliced
- 1 lime, juice only
- handful basil leaves (preferably Thai basil, but standard is fine)
- 1 red chilli, finely sliced
- steamed rice, to serve
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Shop ingredientsEach serving contains
- Energy
- 2265kJ 545.0kcal
- Fat
- 39g
- Saturates
- 21g
- Salt
- 1.4g
- Sugars
- 11g
of the Reference intake
Carbohydrate 12.9gProtein 38.3gFibre 1.8g
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Sign in to shopMethod
- 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.
- See more Curry recipes
- 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.
