Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 760kcal 38%
Fat 48g 73%
Saturated Fat 25g 125%
Carbohydrates 27g 9%
Fiber 3g 12%
Sugar 15g 30%
Protein 53g 106%
Cholesterol 160mg 53%
Sodium 1,000mg 41%

Percent Daily Values are based on a 2,000 calorie diet.

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Thai Panang Curry w/ Beef & Vegetables

Name: Thai Panang Curry w/ Beef & Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: Meat braise:; 660 g beef short rib preferred, or chuck, etc; salt for seasoning beef; vegetable oil for searing; 946 g (32 fl oz) filtered water; 113 g (4 fl oz) coconut milk full fat; 3 g (1 tsp) salt for seasoning braise; lemongrass stalks just the greens from leftover panang paste; Panang paste (this makes 2 recipes worth of paste):; 2 g (1 tsp) coriander seeds; 17 g (2 tbsp) roasted peanuts; 16 g (1 stalk) lemongrass yellow center pieces; 83 g (2) shallots sliced; 25 g (1 inch) galangal peeled and chopped; 4 g (½ tbsp) dried chile powder; 22 g (7 cloves) garlic; 11 g (1 medium) makrut lime peels; 2 g (1 tsp) cumin powder; 7 g (1 tsp) shrimp paste; 3 g (1 tsp) salt; Curry:; 282.5 g (1 ¼ c) coconut milk full fat; 22 g (2 tbsp) palm sugar; 5 g (1 tsp) fish sauce; 3 makrut lime leaves; 9 g (1 medium) makrut lime juice add more if necessary; red bell pepper optional (julienned); Thai basil optional

Prep 10m

Cook 20m

Total 30m

This Thai Panang Curry with beef and vegetables is a rich and flavorful dish with a homemade Panang paste, creamy coconut milk, and perfectly braised beef. The aromatic spices and fresh ingredients make for an authentic and delicious meal.

Beef Curry

Curry

Nutrition Facts

Thai Panang Curry w/ Beef & Vegetables

Ingredients

Meat Braise

Panang Paste (this Makes 2 Recipes Worth Of Paste)

Curry

Steps

Nutrition Facts

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