Entree: Thailand – Thai Muslim Cuisine – พะแนง ➤ Phanaeng (A rich, slightly sweet red curry cooked in coconut milk with meat and finished with peanuts)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 1 lb (454 g) beef sirloin or chuck, thinly sliced against the grain
- 2 cups (480 ml) full-fat coconut milk
- 1/2 cup (120 ml) water or low-sodium chicken stock
- 3 tbsp (45 ml) Panang curry paste (store-bought or homemade)
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 g) palm sugar or lightly packed brown sugar
- 4–6 kaffir lime leaves, stems removed and finely shredded
- 2 tbsp (30 g) roasted unsalted peanuts, coarsely chopped
- 1 small red bell pepper, thinly sliced (about 1 cup / 120 g)
- 1/2 cup (10 g) fresh Thai basil leaves, plus extra for garnish
- 1–2 small red chilies, sliced, for garnish (optional)

Instructions

1. Heat the oil in a large skillet or wok over medium heat. Add the Panang curry paste and fry, stirring constantly, until fragrant and slightly darker, about 1–2 minutes.
2. Pour in 1 cup (240 ml) of the coconut milk and stir to combine with the paste. Simmer, stirring, until the oil separates slightly from the milk, about 2–3 minutes.
3. Add the sliced beef and toss to coat in the curry mixture. Cook until the beef begins to change color, about 2–3 minutes.
4. Stir in the remaining 1 cup (240 ml) coconut milk and 1/2 cup (120 ml) water or stock. Add the fish sauce, palm sugar, and shredded kaffir lime leaves. Bring to a gentle simmer.
5. Add the sliced red bell pepper and simmer until the beef is cooked through and the sauce has slightly thickened, about 5–7 minutes.
6. Stir in the chopped roasted peanuts and half of the Thai basil leaves. Adjust seasoning with extra fish sauce or sugar to taste.
7. Remove from heat and spoon into serving bowls. Garnish with remaining basil and sliced chilies if desired. Serve hot with steamed jasmine rice.