For a richer flavor, consider using full-fat coconut milk. If you don't have flank steak, sirloin steak can be substituted. Adjust the amount of chile paste to control the spiciness of the dish. Start with a smaller amount and add more to taste. Garnish with extra fresh basil and a squeeze of lime juice for added freshness.
Chuck and Heather's Panang Curry
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME35 mins
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SERVING4 People
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VIEWS24
Embark on a culinary journey with this aromatic Panang Curry. A slow-cooked symphony of flavors, where rich coconut milk dances with vibrant spices and tender beef. Adjust the chile paste to tailor the heat to your preference, and serve alongside fluffy rice for a truly satisfying meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol36 mg
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Fiber2 g
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Protein22 g
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Saturated Fat25 g
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Sodium310 mg
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Sugar2 g
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Fat39 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Prepare the Beef: Slice the beef flank steak against the grain into thin, approximately 1/4-inch slices. (5 minutes)
02 Step
Recipe View 2 mins Bloom the Curry Paste: Heat a wok or large skillet over medium-high heat. Whisk 1/2 cup of coconut milk and the green curry paste together in the hot wok until the mixture begins to simmer. (1-2 minutes)
03 Step
Recipe View 8 mins Build the Curry Sauce: Gradually add the remaining coconut milk in 1/4 cup increments, allowing the mixture to return to a simmer after each addition. This step intensifies the flavors and creates a richer sauce. (7-8 minutes)
04 Step
Recipe View 5 mins Simmer the Beef: Stir in the Vietnamese hot chile paste and the sliced beef. Simmer until the beef is slightly pink in the center, ensuring it remains tender. (4-5 minutes)
05 Step
Recipe View 5 mins Finish and Serve: Stir in the chopped fresh basil and sugar. Cook for an additional 3-5 minutes, or until the beef is cooked through and the sauce has thickened slightly. Serve hot with cooked rice.
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Please Rate
Joesph Wiegand
May 13, 2025This recipe is fantastic! The instructions were clear and easy to follow, and the curry turned out amazing. The perfect amount of heat for me!
Matteo Collins
May 12, 2025I made this last night and it was a hit! The slow simmering of the coconut milk really made a difference in the depth of flavor.
Odie Bartoletti
Apr 12, 2025I love how customizable this recipe is. I used less chile paste for my kids, and they still enjoyed it.