@saltdog
Penang Beef Curry
Prep
15m
·
Cook
20m
·
Total
35m
About This Recipe
This Penang Beef Curry is a vibrant, aromatic masterpiece that captures the essence of Thai cuisine in every spoonful. The dish boasts a luxuriously creamy sauce, crafted from full-fat coconut milk and enriched with a smooth, nutty depth from peanut butter, which melds seamlessly with the fiery, complex heat of Maesri Panang curry paste and Thai bird’s eye chilies. Tender beef strips, thinly sliced for melt-in-your-mouth texture, soak up the bold flavors, while slivers of onion and red bell pepper add a subtle crunch and sweetness. Fragrant kaffir lime leaves and fresh Thai basil infuse the curry with their distinctive citrusy and peppery notes, creating an irresistible aroma that lingers. Balanced with palm sugar’s gentle sweetness and fish sauce’s savory umami, this curry is a harmonious explosion of spicy, sweet, and savory, served steaming over jasmine or sticky rice. It’s a rich, restaurant-quality dish that’s bold enough to satisfy cravings and keep Thai takeout at bay.
Ingredients
(Servings:
4)
Scale
Convert
Steps
1
1. Prep the Ingredients:
• Slice the onion and red bell pepper thinly.
• Slice the Thai chilies (wear gloves if sensitive to heat).
• Tear or bruise the kaffir lime leaves to release their aroma.
• Pat the beef strips dry and season lightly with a pinch of salt.
• Slice the onion and red bell pepper thinly.
• Slice the Thai chilies (wear gloves if sensitive to heat).
• Tear or bruise the kaffir lime leaves to release their aroma.
• Pat the beef strips dry and season lightly with a pinch of salt.
2
2. Cook the Curry Paste:
• Heat 1–2 tbsp vegetable oil in a large skillet or wok over medium heat.
• Add the entire can of Maesri Panang curry paste and stir-fry for 1–2 minutes until fragrant and the oil starts to separate.
• Heat 1–2 tbsp vegetable oil in a large skillet or wok over medium heat.
• Add the entire can of Maesri Panang curry paste and stir-fry for 1–2 minutes until fragrant and the oil starts to separate.
3
3. Incorporate Coconut Milk and Peanut Butter:
• Scoop out the thick coconut cream from the top of the can (about ¼–⅓ of the can) and add it to the skillet. Stir with the curry paste until it forms a thick base (about 2 minutes).
• Add 2 tbsp peanut butter to the mixture, stirring until it melts and blends smoothly into the paste.
• Gradually pour in the remaining coconut milk, stirring to create a creamy, cohesive sauce.
• Scoop out the thick coconut cream from the top of the can (about ¼–⅓ of the can) and add it to the skillet. Stir with the curry paste until it forms a thick base (about 2 minutes).
• Add 2 tbsp peanut butter to the mixture, stirring until it melts and blends smoothly into the paste.
• Gradually pour in the remaining coconut milk, stirring to create a creamy, cohesive sauce.
4
4. Cook the Beef:
• Add the beef strips to the sauce, stirring to coat. Simmer for 5–7 minutes until the beef is mostly cooked through but still tender.
• Add the beef strips to the sauce, stirring to coat. Simmer for 5–7 minutes until the beef is mostly cooked through but still tender.
5
5. Add Vegetables and Seasonings:
• Toss in the sliced onion, red bell pepper, Thai chilies, and kaffir lime leaves. Stir well and simmer for 3–5 minutes until the vegetables soften slightly but retain some crunch.
• Add 2 tbsp palm sugar and 2 tbsp fish sauce. Taste and adjust with more fish sauce (for saltiness) or palm sugar (for sweetness) to balance the nutty, spicy, and savory flavors. The peanut butter adds richness, so you may need a touch more fish sauce for balance.
• Toss in the sliced onion, red bell pepper, Thai chilies, and kaffir lime leaves. Stir well and simmer for 3–5 minutes until the vegetables soften slightly but retain some crunch.
• Add 2 tbsp palm sugar and 2 tbsp fish sauce. Taste and adjust with more fish sauce (for saltiness) or palm sugar (for sweetness) to balance the nutty, spicy, and savory flavors. The peanut butter adds richness, so you may need a touch more fish sauce for balance.
6
6. Finish with Thai Basil:
• Turn off the heat and stir in the Thai basil leaves. Let them wilt into the curry for about 30 seconds.
• Turn off the heat and stir in the Thai basil leaves. Let them wilt into the curry for about 30 seconds.
7
7. Serve:
• Spoon the curry over steaming white rice. Garnish with extra Thai basil or a few chili slices if desired.
• Spoon the curry over steaming white rice. Garnish with extra Thai basil or a few chili slices if desired.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories420kcal21%
-
Fat30g46%
-
Saturated Fat10g50%
-
Carbohydrates24g8%
-
Fiber2g8%
-
Sugar6g12%
-
Protein24g48%
-
Cholesterol60mg20%
-
Sodium800mg33%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
• Heat Level: The Maesri paste and Thai chilies bring plenty of heat. Start with 5 chilies and adjust upward for authentic fire.
• Texture: The peanut butter makes the sauce thicker and richer, so ensure the coconut milk is full-fat for that restaurant-quality creaminess.
• Beef: Slice thinly against the grain for tenderness. Partial freezing (15–20 minutes) helps with clean cuts.
• Kaffir Lime Leaves: Fresh or frozen both work, but ensure they’re aromatic for that citrusy punch.
• Make It Pop: Toast the curry paste a bit longer to enhance its depth, and don’t skimp on the Thai basil—it’s essential for the authentic Penang aroma.
• Texture: The peanut butter makes the sauce thicker and richer, so ensure the coconut milk is full-fat for that restaurant-quality creaminess.
• Beef: Slice thinly against the grain for tenderness. Partial freezing (15–20 minutes) helps with clean cuts.
• Kaffir Lime Leaves: Fresh or frozen both work, but ensure they’re aromatic for that citrusy punch.
• Make It Pop: Toast the curry paste a bit longer to enhance its depth, and don’t skimp on the Thai basil—it’s essential for the authentic Penang aroma.
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