Panang Curry (Gaeng Phanaeng)

6 steps. Take it one step at a time.

1. 01

   Heat the vegetable oil

   Heat the vegetable oil in a large pan or wok over medium heat. Add the Panang curry paste and 1/2 cup (120ml) of the coconut milk. Stir-fry for about 5 minutes until the mixture is fragrant and a layer of red oil begins to separate on top.

   5 min
2. 02

   Add the sliced beef

   Add the sliced beef to the pan. Stir well to coat the meat in the curry paste mixture and cook until the outer surface is no longer pink.

   3 min
3. 03

   Pour in the remaining coconut milk

   Pour in the remaining coconut milk. Bring to a gentle simmer and cook for 15-20 minutes, or until the beef is tender and the sauce has thickened slightly.

   20 min
4. 04

   Season the curry

   Season the curry with palm sugar and fish sauce. Stir until the sugar is fully dissolved. Taste and adjust for a balance of salty and sweet.

5. 05

   Add the ground roasted peanuts and half of the julienned kaffir lime leaves

   Add the ground roasted peanuts and half of the julienned kaffir lime leaves. Stir for 1 minute then remove from heat.

   1 min
6. 06

   Transfer to a serving bowl

   Transfer to a serving bowl. Garnish with the remaining kaffir lime leaves and sliced red chilies. Serve hot with steamed jasmine rice.