Thai cuisine · Meat & Kebab

Panang Nuea

A thick, mild panang curry with tender strips of beef, peanuts and kaffir lime leaves.

Ingredients · for 4 servings

• 600g beef (rump)
• 3 tbsp panang curry paste
• 400ml coconut milk
• 50g peanuts
• 6 kaffir lime leaves
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 1 red chili
• 1 handful Thai basil
• 1 tbsp oil

Instructions

1. Slice the beef against the grain into thin strips 3–4mm thick, strip the tough center rib from the kaffir lime leaves and cut into fine slivers, and slice the chili into rings.
2. Simmer the thick coconut cream skimmed from the top of the can – about 100ml – with the oil over medium heat for 3–4 minutes, until it splits and clear fat rises to the top.
3. Stir in the panang curry paste and fry for 2–3 minutes, until it turns dark and glossy and smells intensely fragrant.
4. Add the beef strips and sear for 2 minutes on all sides, then pour in the remaining coconut milk.
5. Add the fish sauce, palm sugar and half the lime leaves and simmer uncovered for 12–15 minutes, until the sauce clings thickly to a spoon and red oil rises to the surface.
6. Stir in the roughly chopped peanuts, sprinkle with chili rings, the remaining lime leaves and Thai basil, and serve with jasmine rice.